As if to prove I'm not completely hacked off with the whole blogging project, or resigned to using it solely as a means of cataloguing my reading habits, here's a recipe. I don't think we've done one for a while - the most recent one seems to have been the yogurt-y soda bread from back in February.
Background here is that I have a very excellent Russell Hobbs coffee grinding/brewing machine which I use every morning to create enough strong black coffee to get me into the day and provide the illusion of motivation and general paying attention to things. Normally the amounts involved are enough to provide a couple of average-sized mugfuls (mugsful, if you must) for me and Hazel but last Thursday I'd forgotten that Hazel had a breakfast appointment with her BNI group and wouldn't be in the house, so I ended up with twice as much coffee as I needed. No biggie, you'll say, either drink it or tip it down the sink, and yes, I could have done either of those things, but I hatched the idea of making a coffee cake.
People's affection for coffee cake broadly tracks their affection for coffee as a drink (though no doubt there are exceptions); I like it very much but the current fashion does seem for any coffee-flavoured cake to also involve a large quantity of walnuts, a thing that I do not relish. So making my own afforded me control over the recipe (i.e. no bleedin' walnuts); another factor is that a lot of coffee cake recipes don't include actual drinkable (possibly leftover) coffee as an ingredient, either using powdered or instant coffee directly (perhaps with a tiny amount of water to dissolve it a bit) or Camp coffee essence, apparently still a thing.
Anyway, after some searching I came across this recipe, which ticks all the boxes, i.e. it uses actual leftover coffee and isn't lavishly festooned inside and out with walnuts. I did have to make a couple of alterations to the recipe, partly because I didn't have any sour cream, partly because I had to adjust for the scale of my traybake tin (mine is roughly 13" by 9") and partly just because I am a free-form jazz cook and don't like to be constrained. So my version of the recipe goes like this:
Coffee Streusel
- 100g plain flour
- 200g light brown sugar
- 2 tsp instant coffee powder (I used Asda Americano powder)
- 1 tsp cinnamon powder
- 120g cold, unsalted butter, cut into cubes
- Pinch of salt
Coffee cake
- 300g granulated sugar
- 100 unsalted butter, melted
- 75g oil
- 3 eggs
- 1.5 tsp vanilla
- 300g plain flour
- 35g cornflour
- 1 tsp salt
- 2 tsp baking powder
- 0.5 tsp baking soda
- 180g full-fat Greek-style yogurt
- 90ml hot brewed coffee
Icing
- 180g icing sugar (120g)
- 1 tsp vanilla
- 3 tbsp brewed coffee
If you're doing an item-by-item comparison you'll see I haven't scaled up the quantities for the streusel; this is deliberate as there's already quite a lot of it. You don't need to scale up the cooking time; 35 minutes pretty much did the trick. If you can, as I did, rope in an enthusiastic eleven-year-old to do most of the strenuous beating and stirring while you root around in cupboards and do mental arithmetic then so much the better.
The result is a super-delicious and moist single-layer tray cake with a drizzle of icing on top. Ideal with a cup of some sort of hot beverage, perhaps.



