I’m not a huge fan of coffee sweets but give me a slice of coffee cake any day. The walnuts and frosting are just an added bonus. Week 13 brings us another of my favourite cakes, check out the full list of 52 recipes to see which others made the cut!
Makes one 12×9 inch traybake.
For the sponge
225g (8oz) soft magarine
225g (8oz) light muscovado sugar
285g (10oz) self-raising flour
2 tsp baking powder
2 tbsp milk
2 tbsp coffee essence
85g (3oz) walnuts, chopped
For the icing
85g (3oz) soft margarine
225g (8oz) icing sugar, sifted
2 tsp milk
2 tsp coffee essence
walnut halves to decorate
Gather together your ingredients and preheat the oven to 180 degrees c.
Add all of the sponge mix ingredients to your mixing bowl.
Mix thoroughly until all blended.
Pour into your greased/lined tin.
Level off the top and pop in the preheated oven.
Bake for 35/40 minutes and once removed from oven leave to cool in the tin.
To make up the icing add all of the ingredients to the mixing bowl and thoroughly mix together.
Pour and smooth over the cake.
Try not to lick the spatula and make sure you have a plate or tray big enough so it doesn’t drip over the sides. Not the prettiest and I will update this post with a better looking cake once I get around to making it again!