My ‘Basic Butter Cake’ is very versatile and you can add a variety of flavours. Today I added Coffee, so this is actually coffee flavoured cake. I also added Cinnamon Crumble made with Walnuts. You can add Cocoa Powder instead of Coffee. Walnuts can be replaced with Pecans OR Almonds. Coffee lovers would love this cake.
Cake Tin
22cm Square Cake Tin *OR other Cake Tin in similar size in any shape
Ingredients
Coffee Butter Cake
125g Butter *cut into small pieces and softened
3/4 cup Caster Sugar
1/8 teaspoon Salt
1 teaspoon Vanilla Extract
2 large Eggs *room temperature
2 tablespoons Instant Coffee Granules *mixed with 3 tablespoons Hot Water
1/2 cup Buttermilk *room temperature OR slightly warmed
1 & 1/2 cups Self-Raising Flour
Walnut Cinnamon Crumble
1/2 cup finely chopped Walnuts
1/4 cup Brown Sugar *firmly packed
1 pinch Salt
1 teaspoon Ground Cinnamon
30g Butter *melted
2 tablespoons Plain Flour *plus extra
Method
- Make Walnut Cinnamon Crumble first. Finely chop up Walnuts, place in a bowl, add Brown Sugar, Salt and Ground Cinnamon, mix to combine. Add melted Butter, mix well, then add Flour, and mix to form crumble. *Note: Add extra Flour if required.
- Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar, Salt and Vanilla Extract, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Add Coffee mixture, Buttermilk and Self-Raising Flour, and mix well. Spoon the batter into the tin, spread evenly, and smooth the surface.
- Scatter the Walnut Cinnamon Crumble evenly, and gently press down only slightly.
- Bake for 30 minutes or until cooked through. Transfer to a wire rack and cool. Serve warm OR cold.
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