Coffee cake

Emporio Coffee Cake

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21 December 2016

From our friends and clients at Cafe Society in Queenstown, this favourite recipe uses Emporio coffee, of course...

400g butter, softened
2 cup brown sugar
6 eggs
1 tsp vanilla essence
60ml/4 tablespoons espresso
4 tablespoons milk

2 & 2/3rd cups flour
4 tablespoons corn flour
4 tsp baking powder
1 cup chopped walnuts

250g butter softened
5 cups icing sugar
60ml/4 tablespoons coffee shot
Vanilla bean essence

Cream butter and brown sugar. Add eggs one at a time till combined, also add vanilla essence. Add coffee and milk. Fold in dry ingredients. Separate evenly into two sprayed baking tins

Bake at 170 degrees for 25-35 mins until skewer comes out clean

Make icing by creaming the butter and icing sugar and add coffee while beating till desired consistency. Add warm water if needed.

Place 1/3rd of icing on one cake, spread evenly. Place next cake on top and another 1/3rd of the icing and spread evenly. Use remaining icing to garnish. Top with walnuts.