The Little Mill Blog
Wholemeal Coffee Cake with Brown Butter Icing

coffee cake

by Kathy Purcell,

Wholemeal Coffee Cake with Brown Butter Icing

~ 200g caster sugar

~ 200g. Butter

~ 4 eggs

~ 100g self raising flour

~100g wholemeal flour

~ 1 1/2 tsp baking powder

~ 100ml hot water

~ 2 tbsp instant coffee (add more if you like it strong)

For The Icing

~280g cream cheese

~140g icing sugar

~140g butter

Method

~ Preheat the oven at 160C, 325 F,Gas mark 3.

~ Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

~ Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don’t use all the flour.

~ Add the rest of the flour and the baking powder to the mixture and fold it in gently.

~ Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and bake for 30 minutes

~ Meanwhile mix together cream cheese and the icing sugar. Place butter in a pan and cook until it turns a brown colour with a nutty aroma. Pour into another bowl, cool then mix with cream cheese . Leave in the fridge until the cake is done.

~ Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) . Spread the remaining icing on top of the cake. Decorate to your taste with walnuts, fresh ground coffee…. ENJOY!

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