A coffee cake is just one of those classic bakes, the kind that you can make time and time again for any occasion with no worry of a baking failure. This one is certainly no exception to that, with just a couple of tweaks that give it that extra something…
Using both oil & butter gives the sponge both soft moistness and buttery richness. The kefir provides a delicious tang and a beautiful, soft texture to the cake. As for the apricot jam slathered in the middle, what can we say… The summer flavours of sweet, tart apricots sandwich just perfectly in the middle of this coffee cake along with a silky, smooth coffee cream cheese frosting.
375g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
300g caster sugar
60ml vegetable oil
2 tbsp instant coffee
30ml hot water
85g cream cheese
225g icing sugar
60g butter, at room temperature
2 tbsp instant coffee
20ml hot water
- Preheat your oven to 350F/ 180C, grease two 8-inch cake tins and set aside.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, and salt.
- In another large bowl with a handheld mixer or your stand mixer fitted with the paddle attachment beat the butter for a couple of minutes, add the oil and mix for an additional minute.
- Add the sugar and beat for 2-3 minutes, until light and fluffy.
- Add the eggs one at a time and combine.
- In a small cup add the coffee granulates and hot water- stir until coffee has dissolved. Add to the wet ingredients.
- Gently fold in half of the flour mixture, then half of the buttermilk then repeat with remaining ingredients.
- Pour into prepared tins and bake for 20-25 minutes, or until you stick a toothpick in the center and it comes out clean. Leave to cool on a wire rack.
- Once cool, prepare the coffee icing. Sieve icing sugar into a large bowl. Add the cream cheese & butter and beat until smooth.
- Add coffee & hot water to a small cup, stir until dissolved. Add to the icing mix and beat well until combined
- Place one of your sandwich cakes on a plate, top with a thin layer of icing followed by a nice thick layer of apricot jam.
- Place the other cake on top and top with the rest of the coffee icing.