Since the early days of HDD at 3 Blind Mice (when it was tradition to have some homemade cake after the last tune) the recipe for Kazabon’s coffee cake has been extremely sought after. So here it is guys in step by step instructions. Give it a go and experience its delicious coffee goodness (so delicious some have even nicknamed it ‘coffee crack cake’).
175g of Stork Margarine
175g of Light Muscavado Sugar
175g of Self Raising Flour
1/2 teaspoon of baking powder
3 teaspoons of instant coffee
Heat: 180 degrees C (300F) Serves 12
Step 1. Turn your oven on to 180degrees C/350F/Gas mark 4 so that it preheats while you prepare the mixture
Step 2. Dissolve 3 teaspoons of instant coffee in hot water, this will be added to the mixture at the end.
Step 3. Sieve the self raising flour and baking powder into a large mixing bowl.
Step 4. Add the muscavado sugar and the margarine and mix together.
Step 5. Beat in the 3 eggs into the mixture until smooth.
Step 6 Mix in the dissolved coffee, and pour the mixture in to muffin tins/cake tray
Step 7 Bake for 12-14 minutes until the cakes are well risen and spring back when pressed gently
115g of Unsalted Butter
200g of Icing Sugar
1 tablespoon of black coffee
1/2 teaspoon of vanilla essence
1 packet of chocolate buttons/chocolate sprinkles
Step 1. Put icing sugar and butter in a bowl and beat until smooth and creamy.
Step 2 Add coffee and mix through
Step 3 Ice each cake when cool using a butter knife or spatula
Step 4 Decorate with chocolate buttons or sprinkles