This beautiful Coffee Cake recipe delivers a hit of coffee along with a little sugar rush!
Servings: 2 bar cakes
- 1 cup caster sugar
- 225 grams butter
- 1/2 cup milk
- 1/2 cup espresso coffee (about 2 shots)
- 4 large eggs
- 2 1/2 cups plain flour
- 2 teaspoons cream of tartar
- 1 teaspoon bicarb soda
- 1 knob butter
- 3 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1/3 cup slivered almonds
- 1/3 cup mixed peel
- 1/3 cup dried edible rose petals
- 1/3 cup coconut flakes
Beat butter and sugar to a cream.
Add milk and coffee gradually while beating.
Add eggs and mix well.
Sift in dry ingredients and mix well.
Pour mixture into two well-greased bar tins.
Cook at 170 degrees celsius (fan-forced) for 45 minutes.
Spread butter over top of cakes while still hot.
Combine cinnamon and sugar and sprinkle 1/2 of the mixture over the two bar cakes.
Roast slivered almonds in oven until browned.
Arrange almonds, coconut and mixed peel on top of the cakes. Diagonal stripes look lovely or you can just mix all three together and sprinkle over the cakes.
Sprinkle the rest of the cinnamon sugar over the cakes.
Finally, sprinkle rose petals over both cakes.
Calories: 2329kcal | Carbohydrates: 260g | Protein: 37g | Fat: 131g | Saturated Fat: 76g | Cholesterol: 643mg | Sodium: 1629mg | Potassium: 1112mg | Fiber: 10g | Sugar: 132g | Vitamin A: 3713IU | Calcium: 233mg | Iron: 10mg