Recipe Courtesy: Shilpa Kapoor from Ghar ka khana

An impulsive & lazy Coffee cake... especially for when you crave a supremely rich coffee cake, and just don't want to put in all that effort ;-)

This is a quick mix cake - very simple, and so very popular! A few things to note....
* All ingredients should be at room temperature. If you're using something from the fridge, take it out half an hour before using.
* Do the 'beating' with an electric mixer/ by hand; first at low and then at medium to acquire a pale colour.
* This should not be done in a food processor as it doesn't incorporate air well into the batter.

This recipe is from my very precious recipe book "Cakes and Slices" from the Australian Women's Weekly...

Ingredients

3 tsp dry instant coffee dissolve in 1 tbsp hot water
125 gms butter
2 tsp vanilla essence
3/4 cup brown sugar firmly packed
2 eggs
1 cup self raising flour
1/4 cup custard powder
1/3 cup milk
Walnuts to garnish

Honey coffee icing

1 tsp dry instant coffee dissolved in 1 tbsp hot water
1 tsp honey
1 tsp vanilla essence
1 cup icing sugar approx

- Grease and line your cake pan, preferably ring but I used a loaf pan .
- Dissolve coffee in water. Sift custard powder and flour together .
- In a bowl combine, butter, sugar, essence, eggs, sifted flours and milk .
- Beat on a low speed till combined and then on medium till the mixture turns pale in colour and is well aerated.
- Spread mixture in the baking pan and bake at 180 deg C for 40 min or till a skewer comes out clean. Cool the cake before icing.

Honey Coffee Icing

Melt butter in a saucepan, remove from heat and stir in coffee mixture, honey essence and half the sugar. Gradually stir in the rest of the sugar to mix to a spreadable consistency. Top with walnuts.