Kahlúa coffee cake with crushed praline topping
March 23, 2012 § 1 Comment
Coffee cake: that brilliantly comforting and sweet cake that combines your favourite morning beverage and foodstuff in one. Strangely enough, in America a coffee cake doesn’t usually have any coffee in it at all! It’s intended to be eaten with coffee, or in some even stranger circumstances just a cake meant to be eaten on a coffee table. This coffee cake has a beautiful blend of coffee and Kahlúa to accentuate the coffee flavour. I’m not a huge fan of drinking coffee anymore (especially since the first year of university when I was essentially on a coffee drip) but this cake certainly tempts me to try it again…
Kahlúa is a gorgeous creation. A good friend of mine brought this bottle over for my Mexican housewarming a while back and I didn’t get a chance to try it at the party so what better way to introduce myself to it than through cake? Kahlúa is a Mexican coffee-flavoured and vodka-based liqueur that contains corn syrup, sugar and vanilla bean for a slightly sweeter class of cocktail.
Remember the hazelnut and pecan nut praline we made yesterday? Well this features quite nicely in this recipe too!
For the cake mix you’ll need:
- 300g unsalted butter and extra to grease the cake tins (I used French President butter)
- 285g golden caster sugar + 15g vanilla caster sugar (or just 300g of any caster sugar, I just added in vanilla sugar as I ran out of the former!)
- 5 medium eggs
- 300g self-raising flour, sifted
- 1 level tsp of baking powder
- 3 tbsp strong black coffee, cold
- 1 tbsp Kahlúa
- splash of milk, if needed
Begin by preheating your oven to 180ºC and grease two 23cm springform cake tins with plenty of butter. Place the butter and sugar into a large mixing bowl and then beat together until pale in colour.
Beat the eggs in one at a time and mix well to make sure the batter is of an even consistency.
Then fold in the sifted flour and baking powder. I tend to do this in thirds to make it easier to combine and so you don’t end up with little flour pockets which haven’t been mixed in.
Stir in the cooled coffee and Kahlúa into the batter and mix well. If the batter is too thick, add in a splash of milk – semi-skimmed will do but whole milk is generally better.
Divide the mixture between the two greased cake tins and level on top. It will look like the batter is really shallow in the tin but this will rise with the self-raising flour and baking powder’s help. Bake this for 20-25 minutes or until a skewer poked in the middle comes out clean. Cool these on a wire rack after they’re out of the oven. I tend to cool them upside down on the rack to flatten the top a little.
To make the icing you’ll need:
- 100g unsalted butter, softened
- 150g icing sugar
- 1 tbsp strong black coffee, cold
- 1 tbsp Kahlúa
Beat the butter and the icing sugar together until pale and fluffy and then beat in the coffee and the Kahlúa.
Then, once the cakes are cooled, turn them the right side up again and smooth the icing over the tops using a palette knife. Sprinkle over the crushed praline on both cakes and then cut into squares or slices, however you prefer.