Glazed coffee cake

Glazed coffee cake

2 cakes
Vanessa Levis


Quantity Ingredient
185g unsalted butter, softened
165g caster sugar
2 eggs
300g plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 cup light sour cream
2 tablespoons extra strong espresso coffee

Coffee glaze

Quantity Ingredient
160g icing sugar, sifted
1-2 tablespoons strong espresso coffee


  1. Preheat the oven to 180°C. Grease two 25 cm x 8 cm bar tins and line the base and sides with baking paper.
  2. Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. Sift the flour with the baking powder, bicarbonate of soda and salt. Fold into the creamed mixture alternately with the sour cream, beginning and ending with flour.
  4. Transfer one-third of the batter to a small bowl. Add the espresso coffee and mix until well combined.
  5. Spoon half the remaining plain batter into the prepared tins, smoothing with a spatula. Top with the coffee batter and the remaining plain batter.
  6. Bake for 45 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  7. To make the coffee glaze, put the icing sugar in a small heatproof bowl. Gradually add enough coffee to moisten, stirring until smooth. Place the bowl over a saucepan of simmering water. Stir for 5 minutes or until the icing is glossy and of pouring consistency. Add more coffee if needed.
  8. Pour over the cake and leave to stand for at least 10 minutes before serving to enable the glaze to set.


  • Do not allow the icing to become too hot as it will lose its glossy appearance.
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