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  • Writer's pictureJill Stewart

Jill Bakes | Coffee Cake

Jill bakes - a young woman with blonde hair standing in the kitchen smiling, with a whisk and bowl in hand, beside a freshly baked coffee cake with walnuts on top.

If you’re looking for a simple, delicious and moist coffee cake recipe look no further!


I’ve kept the decoration simple so there’s no need for any piping skills but I reckon it’ll still impress at your next special occasion or just because cake is always a good idea!


Jill Stewart (@jillbakes_)

County Antrim Foodie and Instagrammer



INGREDIENTS…


For the cake:

325g self-raising flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 tbsp instant coffee (15g) dissolved in 2 tbsp boiling water

125g unsalted butter, softened

100g vegetable oil

300g soft light brown sugar

3 large eggs

325ml buttermilk

2 tsp vanilla extract



For the coffee buttercream:

125g unsalted butter

250g icing sugar

11/2 tbsp instant coffee, dissolved in 11/2 tbsp hot water

1 tsp vanilla extract

1 tbsp milk


(You could double the icing recipe if you want to fully cover the cake)


freshly baked coffee cake with walnuts on top.

INSTRUCTIONS…


Preheat oven to 160 degrees fan. Grease and line two 8 inch cake tins with a small amount of oil.


Sift the flour, baking soda, baking powder and salt into a large bowl.


Stir to combine and set to the side.


In your stand mixer bowl, add the butter, vegetable oil, vanilla extract and sugar. Cream together for 2 minutes until light and creamy.


Add the eggs one at a time, mixing for about 20 secs between each.


Add in the vanilla, dissolved coffee and a small splash of the buttermilk. Mix until combined. Don't worry if it looks a bit curdled.



Add half the dry ingredients into the wet mix, and gently fold it in by hand with a spatula. Then add the rest of the buttermilk and fold it in gently. Add the remaining dry ingredients and gently fold in. Don't overmix.


Divide the batter evenly between the two tins and bake for 30 minutes or until a skewer comes out clean.


Let the cakes cool in the tins for about 20 minutes and then turn out onto a cooling rack to completely cool before icing.


Meanwhile, make the icing in your stand mixer. Beat the butter for 5 minutes until lighter in colour. Then add the icing sugar, dissolved coffee, vanilla and milk. Beat for another 4-5 minutes. Set aside until ready to decorate the cake.


Set one cake on your serving plate. Add half the icing on top and smooth with a palette knife. Set the second cake gently on top and repeat. Decorate with walnuts.


freshly baked coffee cake with walnuts on top.


MEET JILL STEWART…


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.


Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 54,000 followers, a lot of people are enjoying Jill’s food journey.


Jill bakes - a young woman with blonde hair standing in the kitchen smiling, with a whisk and bowl in hand.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.


Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.


CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!

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