Coffee Cake
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 tsp instant coffee
- 1 tbsp (15 ml) hot water
- 3/4 cup (180 ml) milk
- 1/4 cup (60 ml) coffee or plain yogurt
- 2 2/3 cups (400 g) unbleached all-purpose flour (see note)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (370 g) sugar
- 1 tbsp vanilla extract
- 5 eggs
- 2 tbsp instant coffee
- 2 tbsp (30 ml) hot water
- 1 1/2 cups (340 g) unsalted butter, softened
- 4 cups (520 g) icing sugar
- 1 cup (110 g) thinly sliced almonds, roasted
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20-cm) springform pans.
- In a bowl, dissolve the instant coffee in the hot water. Let cool. Add the milk and yogurt. Mix well.
- In another bowl, combine the flour, baking powder, and baking soda.
- In a third bowl, cream the butter, sugar and vanilla with an electric. Add the eggs, one at a time, beating until smooth. With the machine running on low speed or using a wooden spoon, add the dry ingredients alternating with the milk mixture. Spoon the batter into the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool. Unmould and cool completely on a wire rack.
Featured in the book Ma cuisine week-end Book (French Version)