Homemade cakes have a special charm, and coffee cake is no exception. Its rich, comforting aroma and delightful blend of flavors make it a true delight. But getting that balance of espresso and vanilla just right can be a challenge, even for experienced bakers.
Johnny England, a coffee maestro from Löfbergs, shares a simple yet impactful tip that can elevate any coffee cake recipe, including Mary Berry’s celebrated version. The key? Using a strong brewed coffee instead of instant coffee.
“When it comes to choosing the right coffee for a coffee cake, it all depends on the flavor you want to achieve,” explains Johnny. “But generally speaking, a strong brewed coffee is the best choice as it adds depth and complexity to the dessert.” He emphasizes that the strong coffee flavor complements the sweetness of the cake beautifully.
Mary Berry’s coffee cake recipe calls for dissolving instant coffee in hot water, but Johnny suggests switching it out for a robust brew. To achieve this, you can either increase the amount of coffee grounds while keeping the water quantity constant or use a stronger type of coffee bean.
Johnny recommends opting for a medium to dark roast coffee, such as Löfbergs Brazil Single Origin, which often has nutty and chocolatey undertones, making them ideal for desserts.
Beyond the coffee, Mary Berry’s recipe itself is a classic. It calls for a combination of softened butter, caster sugar, free-range eggs, self-raising flour, baking powder, chopped walnuts, and the aforementioned coffee element. To make the filling and topping, you’ll need softened butter, icing sugar, and coffee (made the same way as for the sponge mixture).
The process for baking the cake is straightforward:
1. Preheat your oven to 180C/160C fan.
2. Grease two loose-bottomed 20cm/8in sandwich tins and line them with baking paper.
3. Combine all the ingredients for the cake mixture (butter, sugar, eggs, flour, baking powder, and freshly brewed coffee) in a large bowl.
4. Beat everything together until smooth and well combined, using an electric hand whisk if you have one.
5. Fold in the chopped walnuts.
6. Divide the mixture evenly between the prepared tins and level the surface.
7. Bake for 25-28 minutes, or until an inserted skewer comes out clean.
8. Once cooked, transfer the cakes to a worktop and let them cool in the tins for five minutes.
9. Loosen the edges of the cakes using a palette knife and carefully turn them onto a wire rack.
10. Peel off the baking paper and let the sponges cool completely.
To prepare the filling and topping, beat the butter and gradually add the icing sugar. Add the coffee and beat until smooth.
When the cakes are completely cooled, take the one with the best top and place the other one, upside down, on a serving plate. Spread half of the coffee icing on the bottom cake and sandwich it with the other half. Ice the top of the cake and decorate with walnut pieces.
Now, grab a slice of this delicious, upgraded coffee cake and enjoy the difference a strong brew can make!
