Coffee Cake and Cupcakes
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Serves
| 8 |
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Prep time
| 15 minutes |
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Cook time
| 50 minutes |
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Total time
| 1 hours, 5 minutes |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates
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Suitable for
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Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
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Meal type
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Dessert, Sweet Things
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Misc
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Child Friendly, Pre-preparable, Serve Cold, Serve Warm
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Occasion
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Birthday Party, Casual Party, Special Occasions
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Website
|
BBC Good Food
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Easy, delicious coffee dessert cake
Ingredients
- 150g caster sugar
- 150g butter or Nuttelex
- 3 eggs
- 1/2 cup plain white flour
- 3/4 cups wholemeal plain flour
- 21/2 teaspoons baking powder
- 1 tablespoon hot water
- 1 tablespoon instant decaf coffee
To decorate:
(Optional)
- Pure icing sugar
- Maple butter cream icing (Refer to recipe)
To serve:
(Optional)
- Rice malt syrup
- Maple syrup
- Vanilla icecream
Directions
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1.
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Preheat the oven to 160°C and prepare a cake tin or loaf tin for a single cake, or cupcake pans for 15 cakes. |
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2.
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In a large bowl beat together the sugar and butter/Nuttelex until light and creamy. |
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3.
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In a separate bowl sift together the flours and baking powder, adding the husks back in. |
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4.
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Add the eggs to the butter mixture one at a time, adding 1 tablespoon of flour after each egg. Gradually fold through the rest of the flour. |
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5.
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Dissolve the coffee in the boiling water and fold into the cake mixture. Pour into the cake tin or fill the cupcake molds to 3/4 full. |
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6.
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Bake in the oven, approximately 50 minutes for a single cake or 15 minutes for cupcakes. |
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7.
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Remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely. |
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8.
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As a dessert, the single cake can be served warm with icing sugar sprinkled on top. Cut into slices and drizzle with maple syrup or rice malt syrup. Serve on it's own or with a small scoop of vanilla ice cream. |  |
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9.
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Both the single cake or cupcakes can be iced with maple butter cream icing. |  |
Note
Low Chemical / Failsafe
Refer here for the Maple Butter Cream Icing recipe
If salicylates are OK use honey instead of rice malt syrup.
Print recipe
