It’s no wonder everyone loves Coffee Cake so much. Soft and delicious, you can enjoy it any time of the day: as a mid-morning treat, afternoon snack or dessert. But what really makes this cake so special is the moreish combination of coffee and cake mixture into one scrumptious creation.
Here’s the recipe for Coffee Cake. But be warned, once you’ve made it, it won’t last long!
3/4 cup of sugar
2/3 cup of butter
1 cup of all purpose flour
½ tbsp baking powder
For the icing:
1 cup of icing sugar
½ cup of butter
2 tablespoons of ORCA Espresso ROMA
Preheat the oven to 350F. Mix the butter and sugar together in a bowl until soft and fluffy. Whisk the eggs separately in a mug and gradually pour them into the mixture. Mix the flour with the baking powder, and gently fold it in to the mixture.
Melt the ORCA Espresso ROMA in 1 tablespoon of warm water and add it gently to the mixture.
Spread the mixture into a cake tin and bake for 40-45 minutes. Allow to cool on a wire rack.
Prepare the icing by mixing the butter with the icing sugar. Melt the ORCA Espresso ROMA in 1 tablespoon of warm water and mix it with the butter and icing sugar until you have a nice, smooth coating.
Spread the icing over the cooled cake.