Sour Cream Coffee Cake With Coffee Icing |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Great for an afternoon tea party with your girlfriends! I used a strong plunger coffee, but you can also use 2 teaspoons of instant coffee in 1/2 a cup of boiling water. Ingredients:
185 g butter, chopped |
3/4 cup brown sugar |
2 eggs |
2 cups self-raising flour |
1 teaspoon ground cinnamon |
1/2 cup sour cream |
1/2 cup strong black coffee, cooled |
1 cup icing sugar, sifted |
10 g butter |
2 -3 tablespoons hot strong black coffee |
1/2 cup coarsely chopped pecans, toasted |
Directions:
1. Preheat oven to moderate, 180 degrees Celcius.
2. Lightly grease and line a 10 by 20cm loaf pan.
3. In a small bowl, using an electric mixer, cream butter and sugar together until light.
4. Add eggs one at a time, beating well after each addition.
5. Sift flour and cinnamon together.
6. Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
7. Bake for 40-45 minutes until cooked, test with a skewer.
8. Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
9. COFFEE ICING.
10. Combine icing sugar and butter in a small heatproof bowl.
11. Stir in enough coffee to make a smooth paste.
12. Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
13. Spread over the cooled cake with a spatula.
14. Sprinle with pecans.
|
|