Marbled coffee cake is the ultimate tea-time treat. Soft, subtle coffee flavoring swirled through a light sponge cake, delicious.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 8oz/250g butter, softened
- 8oz/250g fine/caster sugar
- 4 large eggs, beaten
- 8oz/250g self raising flour
- 2 tbsp coffee essence
- FOR THE TOPPING
- 3oz/75g butter, softened
- 6oz/150g icing sugar
- 1 tsp coffee essence
- 1-2 tbsp warm milk
Preparation:
Heat the oven to 350F/175C/Gas 4
Grease a 3½ pint ring mould or cake tin with butter. In a large roomy baking bowl beat the butter and sugar together with an electric hand whisk until light and creamy. SLOWLY add the beaten egg a little at a time, whisking until each addition of egg is well incorporated. Do not rush this step to prevent the cake mixture from curdling. Lightly beat in the flour taking care not to over mix. Divide the mixture into two. To one part add the coffee essence. Place the mixture in the prepared tin in alternate spoonfuls and carefully level the surface. Swirl through the mixture with a metal skewer taking care not to over swirl or the resulting cake will be muddy in appearance. Bake in center of the oven for 45 mins until well risen and spongy. Make the topping; cream the butter and icing sugar together, add the coffee essence and milk or water. Keep in a cool place until needed. Once the cake is cooked, cool on a wire rack and once cold spread the coffee butter cream over the top and serve.
