So when I say that this is the quickest coffee cake recipe ever, I mean it! My mom, who is a huge coffee cake fan came to me the other day and said that her friend gave her this recipe and apparently it’s really quick and easy to make, so I thought cool I have a spare hour let’s give it a bash and see if she was exaggerating or not.
Good news is she wasn’t and the even better news is that it tastes really really good. The actual sponge is light and airy, my favourite kind and the icing on top contains just the right amount of sweetness for the base. The cake took less than an hour to whip up and then it took us less than 20 minutes to finish hehe. Yip this house likes cake!
So I’m going to share what I think is the quickest coffee cake recipe ever and I hope that some of you try it and like it. Like always let me know if you do try it so that I know that I’m not exaggerating and so that I can invite myself over for a slice or three. Happy baking!
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 2 heaped teaspoons of coffee dissolved in a bit of hot water – for the batter
- 135 grams unsalted butter at room temperature
- 2 cups icing sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1 tablespoon coffee diluted in a very small amount of hot water – for the icing
- Pre-heat the oven to 180°
- Separate the egg yolks and whites. Set the whites aside for now.
- Using a whisk (not an electric one) beat the egg yolks and sugar together until the mixture doubles in volume (more or less) and you see bubbles forming.
- Pour in the coffee and stir gently.
- Using a spatula fold in the flour and baking powder until mixed together.
- Beat the eggs whites with an electric mixer until stiff then gently fold them into the batter.
- Divide the mixture evenly between 2 cake tins (that have been prepared with Spray and Cook).
- Bake for approximately 25-30 minutes, depending on your oven. I have a fan assisted oven so my cakes take quicker to bake.
- Set the sponges aside to cool and make your icing.
- In a large bowl with an electric mixer combine the icing sugar, butter, vanilla essence and coffee. Mix on high until smooth, if you find the icing a bit too thick, add a tablespoon or two of milk to loosen it up, but be careful not to add too much otherwise you will have to star adding more icing sugar to bring to back.
- Ice the cooled sponges. I didn’t cover the outside of the cake completely because I kind of like the sponge poking through a bit, but the choice is yours.