By Elizabeth Waterson – Confessions of a Baking Queen
Growing up a cake that our whole family loved was this Coffee Layer Cake, my Nan started this love affair with this cake and my mum followed the tradition. I have fond memories of standing on a chair in the kitchen so I could reach the counter and help my mum make the cake, and of course, licking the spoon after!
3 cups All-Purpose Flour/ Plain Flour
1 ½ tsp Teaspoons Baking Powder
½ tsp Baking Soda
½ tsp Salt
4 Large Eggs, at room temp.
1 ½ cups Granulated Sugar/ Caster Sugar
¾ cup Unsalted Butter, at room temp.
¼ cup Vegetable Oil
1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
1 cup Buttermilk, at room temp.
Assembly Ingredients
½ cup Apricot Jam/ Preserves
½ cup Roasted Walnuts
Coffee Cake
1
Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.
2
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
3
In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.
4
Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.
5
In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.
6
Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.
Assembly
7
Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.
8
Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.
9
Spread frosting on the top layer and decorate with roasted walnuts.
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Ingredients
3 cups All-Purpose Flour/ Plain Flour
1 ½ tsp Teaspoons Baking Powder
½ tsp Baking Soda
½ tsp Salt
4 Large Eggs, at room temp.
1 ½ cups Granulated Sugar/ Caster Sugar
¾ cup Unsalted Butter, at room temp.
¼ cup Vegetable Oil
1.50 Tablespoons instant coffee (adjust the amount to your preference less or more)
1 fl oz Hot water (more or less depending on how strong you want the coffee flavor)
1 cup Buttermilk, at room temp.
Assembly Ingredients
½ cup Apricot Jam/ Preserves
½ cup Roasted Walnuts
Directions
Coffee Cake
1
Preheat your oven to 350F/ 180C and grease two 8-inch cake pans, set aside.
2
In a large bowl whisk together the flour, baking powder, baking soda, and salt.
3
In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for 2 minutes, add the oil, and mix for an additional minute.
4
Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs.
5
In a small cup or bowl add the coffee granulates and hot water- stir until coffee granulates have disappeared. Add to the wet ingredients.
6
Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients. Pour into prepared pan and bake for 20-25 minutes, or until you stick a toothpick in the center and only moist crumbs come out, no wet batter. Let cool on a wire rack for 20 minutes before inverting to cool completely.
Assembly
7
Place one cake layer on a cake board or serving plate, spread about 4oz (1/2 Cup) of frosting on the cake, making the edges higher to create a frosting dam for the apricot jam.
8
Spread jam within that frosting dam and place the remaining cake layer on the top, bottom face up- this helps create a flat top.
9
Spread frosting on the top layer and decorate with roasted walnuts.
Coffee Layer Cake
IngredientsDirections
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