The Coffee Cake That Your Nana Makes

A delicious coffee cake with real ground coffee and a wonderful moist and buttery taste. We know you will love this as much as we do and it couldn’t be easier!

Nicole Cody is a favorite WHOot contributor and it’s all because of recipes like this. Quick, easy and effortless to whip up, this coffee cake originally came from her own Nana’s kitchen.

Nicole remembers her making it for breakfast all the time without frosting, but when company came calling, she’d add a nice glaze to the top to fancy it up! The cake takes just minutes to mix together, then you’ve only got to pop it in the oven.

via Cauldrons and Cupcakes

It is yummy with icing or without. You can even make it extra sweet by adding a pecan topping as Nicole has in these photos.

The cake comes out moist, buttery and full of the delicious, classic coffee cake flavor we all love.

Coffee Cake Ingredients

Ingredients for cake:

  • 100g butter softened
  • 1 cup self-raising flour
  • 2 eggs
  • 1 flat teaspoon instant coffee, dissolved in one teaspoon of boiling water (if you can be bothered – I never am)
  • 3/4 cup  sugar
  • 1/2 cup  milk

Ingredients for icing/frosting:

  • 1 cup icing sugar
  • 1 tablespoon soft butter
  • 2 tablespoons maple syrup OR one to two tablespoons strong hot coffee
  • 1/3 cup pecans – chopped

Coffee Cake Quick Easy Recipe Method

Preheat your oven to moderate (160-degree Celsius fan-forced or 180-degree oven – 350 degrees Fahrenheit).

Line a 20cm cake tin with baking paper.

Add all cake ingredients to the bowl of an electric mixer or food processor. Mix for three minutes on medium speed.

Spread the batter into your cake tin and smooth the surface.

Bake for 25 to 30 minutes and then check. The cake is baked if it springs back when touched in the middle, or if a skewer inserted into the middle comes out clean. Leave a little longer if not quite done.

Remove cake from oven. Cool in tin for five to ten minutes and then place onto a rack to cool completely.

Place cake on serving plate.

To make the icing (frosting) sift the icing sugar into a bowl and add the softened butter and either the maple syrup or the coffee. Beat well until the mixture is stiff and glossy. Spread onto the cooled cake. Dipping your knife in hot water will help give a smooth and shiny finish as you spread the icing (frosting) mixture.

If you are making the maple icing, chop some pecan nuts and sprinkle over the icing, pressing them slightly with your clean hand to ensure that they stick to the cake.

Isn’t that amazingly easy? Just mix and bake.

If you would like to learn more about Nicole Cody, you can visit her blog, or find some more of her delicious recipes below!

Other recipes by Nicole:

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