I've been using this recipe since I was 15 (i.e., five years). It originally came out of a British cook book in my school library though I've tweaked it here and there over the years. It is delicious, easy to make and takes very little time and money. Hooray!
Oh, and, it actually has coffee in it. It is my caffeine fix in a cake. I recently discovered that in the US coffee cake has no coffee, which strikes me as a bit strange but oh well. You have been warned
All my measurements are in grams too, byproduct of said cookbook. I use a measuring scale my mum has or I eyeball it.
150 gms butter (salted or unsalted, it doesn't matter)
150 gms white flour
225 gms sugar*
about 1/6th tsp baking powder (mix this into the flour)
1 tbsp strong coffee solution - I usually dissolve 2 tablespoons of instant coffee (I use Nescafe Classic) in 1 tbsp of hot water. Make it as strong as you like.
OPTIONAL - 1.5 tsp Flavoured coffee grind. I use chocolate macadamia. It does add to the flavour and gives the cake a bit more texture.
- Allow the butter to soften and then add in the sugar until it is well combined.
- Add the eggs one at a time and mix in thoroughly. After each egg, add a large spoonful of flour and a bit of the coffee solution.
- After eggs are added in, continue to alternately add flour and coffee until it's all in. Mix it up!
- Add the coffee grinds and mix them in too.
- Pour batter into a greased pan - I use a round 9 inch tin.
- Bake at 350 F for about 15-20 minutes.
- Cool, cut, serve, yum!
*The original recipe called for 150 gms of sugar. I upped it. 150 gms yields no sweetness at all. Coffee frosting is delicious with this cake.
Also, FYI, I work at a vegetarian/vegan cafe where all of our desserts are made with applesauce and soy margarine instead of eggs and butter and everything generally turns out delicious. I tried substituting them into this recipe once. It was absolutely awful, I do not recommend trying that.