Nothing beats a good coffee cake. You get bad ones that are too heavily iced or too sweet, or ones that don’t have walnuts in (what is that about?!). This has to be my favourite and it was even approved by my mum, whose favourite cake is coffee cake. But, I hate to admit, I leave out the walnuts for her.
150g self raising flour
1 tbsp baking powder
2 tbsp coffee essence*
Handful of chopped walnuts
*I use Camp coffee which is a coffee and chicory essence, just ‘cuz my mum does and it tastes way better than the alternative of 2 tsp instant coffee made into a watery paste, but do that if you have to.
Cream butter and sugar together until it is nicely pale and fluffy. Add the eggs and flour a bit at a time and whisk. Add the baking powder, walnuts and coffee essence and mix thoroughly. Here I poured my mixture into a lined brownie tin, because I wanted to be all fancy and make miniature cakes, and baked at 160*C for around ten minutes.
(You could make a traditional full-sized cake by dividing the mixture into two greased, full-sized cake tins of your choice and baking for 20-30 minutes until a skewer comes out clean)
Cut out as many 5cm diameter cakes as you can from the rectangle and eat all the leftovers (one of the perks of the job). Make a quick buttercream icing from 50g butter creamed with 90g icing sugar and a little coffee essence and spread over the top of the cakes as neatly as you can. Top with half a walnut and enjoy!