Camp Coffee Cake
An easy to make coffee cake, great for all occasions.
Serves:
12
Level:
easy
Prep Time:
30 minutes
Cook Time:
30 minutes
Ingredients...
- 36ml (2tbsp) Camp Coffee
- 225g (8oz) very soft butter, plus a little for the tins
- 225g (8oz) dark muscovado sugar
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 4 large eggs
For the coffee icing
- 36ml (2tbsp) Camp Coffee
- 175g (6oz) soft butter
- 350g (12oz) icing sugar
Method...
- 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Butter and line the base of two deep 20cm (8in) sandwich cake tins.
- 2. Add all the cake ingredients, except the Camp Coffee, into a large mixing bowl and beat together until smooth. Stir in the Camp Coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.
- 3. Bake in the oven for 25-30 minutes or until golden brown and shrinking away from the sides of the tin. The sponge should spring back when lightly pressed. Cool on a wire rack before icing.
- 4. To make the icing, beat the butter and sugar together in a mixing bowl until smooth. Beat in the Camp Coffee and divide the mixture into four. Slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the icing, continue layering with the cake and icing, finishing with a layer of the icing on top.
