Saturday, April 13, 2013

Coffee Cake With Caramel Sauce

Although I love to bake cakes, they are of the simplest kinds. What I add to them depends on what I have in my kitchen at that moment of time. A coffee cake was what I baked today. A heaped teaspoon of instant coffee added to the usual suspects resulted in this!
The batter goes into one of my favourite moulds ready for the oven. The recipe is given below.
All done in nearly thirty minutes!

Ready to be drizzled with caramel sauce


Flour                   180  grams

Baking powder    1 level teaspoon

(at room temp)     150 grams + extra for greasing the tin

Sugar                   150 grams

Eggs                     3 medium

Vanilla essence      1 teaspoon

Raisins                   a handful

Instant coffee          a heaped teaspoon


Grease the tin with butter. Wash and soak the raisins in warm water. After a few minutes, drain and chop them up.Sieve the flour along with the baking powder. Beat the eggs with the vanilla essence. Add a teaspoon of warm water to the coffee and stir till no granules remain. Now cream the sugar and the butter. Gradually add the beaten eggs. Pour the coffee mix. Then fold in the sieved flour to the batter. Bake in a preheated oven at 180*C for thirty minutes or until a knife inserted into the cake comes out clean.

The Caramel Sauce

Caramelize some sugar, about 100 grams. When it turns a lovely golden brown add some butter and about 180 ml of cream. Take it off the heat and cool. Drizzle over the warm cake. I didn't make a dark caramel as I wanted the sauce to be lighter (in colour) than the cake.
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