Coffee Cake with Whipped Coffee Cream

Makes 12 servings

Prep time: 20 mins

Cooking time: 1 hr 15 mins

Packed full of coffee flavour and deliciously indulgent, this super simple cake is every coffee lover’s dream! Whip it up for your next morning tea, it’s sure to be a crowd pleaser!

Tips & Tricks

This recipe makes a BIG cake, so we recommend a deeper cake tin. Don't have one? No problem! Either halve the mixture to cook in two batches or halve the recipe to create a smaller cake - just make sure to halve the cooking time too!
The whipped coffee cream on this cake really packs a coffee punch! Try topping your cake with whipped cream for a more subtle alternative.
Take your coffee cake to the next level by topping with some maple toasted walnuts! Just add half a cup of Pams Walnuts to a small fry pan over medium heat and toast until fragrant. Drizzle over some Pams Finest Maple Syrup and a pinch of sea salt. Leave to cool before decorating your cake!
For an extra hit of maple flavour, add ¼ cup Pams Finest Maple Syrup to the cake batter when you add the butter & eggs.

Ingredients

3 ¼ cups Pams Self Raising Flour
½ cup Pams Smooth Roast Instant Coffee
2 cups Pams Brown Sugar
500g Pams Butter, melted
8 Pams Free Range Eggs, beaten
½ cup Pams Caster Sugar

Method

In a large mixing bowl whisk the flour, half the instant coffee and the brown sugar until everything is well combined and there are no lumps.
In a separate bowl whisk the eggs into the melted butter. Add the butter mix to the dry ingredients and fold into a smooth batter.
Pour the batter into a lined cake tin and bake in the oven at 180°C for 1 hour 15 mins. Remove from the oven and leave to cool.
Add the remaining instant coffee and the caster sugar to a medium mixing bowl with 1/3 cup of warm water. Beat until stiff and glossy like thick meringue.
When the cake is cool, cut in half horizontally through the middle. Spread a layer of the coffee whip in the middle and sandwich together. Spread the remaining mix over the top of the cake