Recently, my friend Sandra gave me a pile of magazines to read. After reading them, I tore out the good recipes for a rainy day. One of those recipes was for a delicious coffee cake, found in Womens' Day.
This coffee cake was extra special because it contained a caramel swirl - yum! I happened to have some Caramel Top'n'Fill to use up, so this was the perfect cake for that purpose.
The cake was delicious and disappeared at work very quickly - a sure sign of a winner.
To make this cake, you will need:
185g chopped butter
3/4 cup brown sugar
1/2 cup strong black coffee
2 eggs, whisked
1/2 cup light sour cream
2 cups self raising flour
1/2 cup Caramel Top'n'Fill
Preheat your oven to 180 degrees Celsius and grease and line a 10cm x 20cm loaf pan.
Melt the butter and sugar together in a medium saucepan, then add the coffee and set aside to cool for 10 minutes.
Whisk together the eggs and sour cream, then stir into the butter mixture alternately with the flour.
Pour half the cake batter into the prepared tin. Swirl the caramel through the batter, then top with the remaining batter, and smooth the top.
Bake in the preheated oven for 55-60 minutes, before removing from the oven and cooling in the tin for 5 minutes. Unmould onto a wire rack to cool completely.
For the icing, combine 1 cup icing sugar and 10g butter in a heatproof bowl. Stir through just enough strong, hot black coffee to make a paste (~ 2-3 tablespoons). Place over a saucepan of simmering water and heat gently until the mixture is spreadable. Spread over the cooled cake and top with chopped nuts (they said almonds, I used walnuts).
9 comments:
Don't you just love thumbing through piles of magazines on rainy day, lol...I know I do!
I'm liking this recipe mucho, Gaye. The notion of coffee actually being and ingredient sends me over the top but, once you add that caramel swirl, well, I'm in heaven!!!
Thanks so much for sharing, Gaye...
P.S. Remember that Owl clock I told you about? For the heck of it I brought it to an antique shop to find out more about it, winds up it was made in Germany in the Black Forest region, by an artist named Oswald. Very cool...
Definitely cool!
It's been ages - literally years! - since I've had coffee cake. I used to like it so thank you for the reminder.
That's great timing with your leftover top and fill and the caramel swirl! :D
I used to love staying at friends' shacks when I was little and there would be bookcases full of Readers' Digests and the like. Happy days sitting in the window, reading books. OH one of my friends loves chocolate cake, so I will definitely bake it for her. The caramel is a great addition!!
Gaye, this looks like such a wonderful cake! What a great treat with that afternoon cup of tea or coffee!
You know, I am not a coffee drinker but lately I have been having things here and there that have coffee in them that is not too overpowering and it tastes good to me. This cake looks like it would taste good to me, and that topping would definitely work! :-) I wonder what top'n'fill is...I will go google it and find out! Fun to hear about things in your world.
I googled the top n fill and it looks wonderful. I wonder if I can find that here, I am going in search of it! :-)
Hi Kayte, It is very similar to dulce de leche - that would do the trick nicely.
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