Well its' Sunday again and time for another delicious cake recipe!
Today I am baking Baileys Coffee Cake ~ it's such a classic cake and a favourite with me but with a little kick from the Bailey's!
I made this cake totally by hand ~ no electric whisks or mixers and you can too!
Bailey's Coffee Cake
Pre heat the oven to 180 degrees
Prepare two 20cm round sandwich tins ~ grease well with butter you can line with greaseproof paper if your tins are not non stick or the non stick isn't very good.
Measure out the following ingredients
250g Butter ~ at room temperature & cut into small cubes
250g Caster Sugar
4 large eggs
250g Self Raising Flour
2 tbsp Coffee Extract or Essence ( I use Camp Coffee)
Small Bar of Dark Chocolate for decoration
200g Butter ~ at room temperature
400g Cream Cheese ( I prefer Philadelphia)
200g Icing Sugar
2 tbsp Bailey's Irish Cream
Beat together the butter and sugar until well combined and fluffy
Next add the eggs one at a time beating really well after each egg.
With the final egg add a tablespoon of flour to prevent curdling.
Sift in the rest of the flour and beat into the egg mixture until everything is fully combined.
Finally add the Coffee Extract and mix well.
The coffee extract will turn your mixture a lovely shade of caramel.
You can buy expensive coffee extract from most good supermarkets or Lakeland but I use Camp Coffee, it's cheap, mine was £1.60, and this 'vintage' ingredient flavours coffee cake perfectly.
Divide the mixture between the two sandwich tins and level off.
I put one large spoonful in each until I've used up all of the mix so I know they are roughly equal.
Bake in the centre of your oven for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean.
Today mine took the full 25 minutes to cook.
Allow the tins to cool for a few minutes then turn out the cakes onto a wire rack and leave to cool completely.
While the cakes are cooling you can be preparing the Bailey's topping.
Beat the butter until smooth, then add the cream cheese and mix well until fully combined.
Next sift the icing sugar into the mixture and beat until it is all combined and fluffy in texture.
Finally add the Baileys and mix well.
This mixture will by fairly liquid by now and too runny to put straight onto your cake so it needs to be chilled in the fridge for a while to firm up.
This is the first time I have added Bailey's to the topping, and chilled it for an hour, this is usually more than enough to firm up this type of topping but mine was still a little runny. I assume it was the alcohol content of the Bailey's that was preventing it from becoming as firm as I'd have liked in the short space of time I'd allowed.
In future I will make this topping the night before and allow to chill overnight in the fridge to get it really firm.
Once the topping is firm enough, use it to sandwich the two cakes together, and then use the rest to cover the top and sides of the cake.
Grate the plain chocolate and sprinkle over the cake to decorate as you wish.
As you can see my topping was still too runny really to decorate the sides properly,
but it's all about trial and error and I've learnt to make the topping the night before!!
This coffee cake recipe makes a lovely moist soft sponge and it still tasted delicious despite it's 'rustic' appearance.
It will keep well for a few days in a air tight tin.
This cake does use quite a lot of butter so it's not for the calorie conscious, however you could cut down on the calories by changing the topping to plain or coffee flavoured icing and sandwich the cake together with a small amount of coffee flavoured butter cream.
If you don't like Bailey's Irish Cream or are tee total then replace it with 2 or 3 tsp of Coffee Extract instead.
All that's left is to enjoy a big slice with a lovely cup of tea or coffee!
If you have any cakes you would like to see me bake then let me know!
You are welcome to leave your comments & blog links below, on RedHead Beauty Diaries Facebook page or follow me on Twitter @jenny_redhead.
Till next Sunday my lovelies!