Coffee cake – with or without walnuts – is a classic, and the ones we serve at the village hall are the indulgent type sandwiched and topped with buttercream, although we leave the nuts out for the sake of our guests with allergies.

The recipe is quick to make and also very easily adaptable to gluten-free, or dairy-free, if need be.

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Coffee-cake-buttercream-frosting
Yield: 12

Coffee Cake from the Farm

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A classic sponge cake, this coffee cake is delicious as is, or you can add in some chopped walnuts to the sponge and decorate with walnut halves for a traditional coffee and walnut cake.

Ingredients

  • 6 oz/170g self-raising flour
  • 6 oz/170g caster sugar
  • 6 oz/170g soft margarine/butter
  • 1 tbsp of Camp coffee liquid or instant coffee granules
  • 1 .5 tsp baking powder
  • 3 free range eggs
  • 1 tbsp warm water

Buttercream for the filling/topping

  • 2oz/55g soft margarine/butter
  • 5oz/140g icing sugar
  • 1 teaspoon Camp coffee liquid (if using instant coffee granules, dissolve them in 2tsp warm water)

Instructions

  1. Preheat oven to 160C/140C fan/Gas 3. Grease two 8 inch sandwich tins and line with greaseproof paper.
  2. Cream together the butter/margarine and sugar with the Camp or instant coffee using an electric hand whisk or stand mixer.
  3. Gradually beat in the eggs, then fold in the flour.
  4. If you would usually use a food processor, just put all ingredients into the bowl and mix for 1 or 2 minutes until everything is blended together.
  5. Divide the mixture between the tins and bake for about 30 minutes, or until an inserted skewer comes out clean.
  6. Leave the cakes in their tins to cool for five minutes before turning out onto a wire cooling rack.
  7. For the icing: mix all the margarine/butter, icing sugar and Camp/instant coffee together until smooth, then use half as a sandwich filling between two cakes and the other to spread on top. 
  8. Decorate as desired. 

Notes

This is an easy recipe to convert to gluten-free if you have coeliac friends. Just substitute the self-raising flour here for your preferred GF flour blend - we use the Dove's Farm Freee blends - and be prepared to add in a little milk to the mixture as gluten-free flours are a little more thirsty than wheat flour.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 320Total Fat: 18gSaturated Fat: 4gTrans Fat: 3gUnsaturated Fat: 13gCholesterol: 52mgSodium: 264mgCarbohydrates: 37gFiber: 0gSugar: 26gProtein: 3g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.