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Retro Coffee Cake with Coffee Butter Cream and Sticky Cinnamon Apples
Recipe by Kate Bracks
- Steps
- Ingredients
Steps
- Preheat oven to 180⁰C. Grease and baking paper-line a 2x20cm spring form cake tins.
- or cake, cream butter, sugar and vanilla paste in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well between each addition.
- Sift in flour, pour in milk and coffee and gently mix until combined and smooth. Pour into prepared tins and bake for 30 minutes or until cake springs back to the touch. Cool in tin for 2-3 minutes and turn onto a wire rack to cool completely.
- For coffee butter cream, beat butter until pale, add icing sugar, espresso and kahlua and beat until light and fluffy.
- For apples, place water, sugar, cinnamon, and star anise in a saucepan and place over a low heat until sugar dissolves. Add apple, increase heat to high and bring to the boil. Reduce heat to medium and simmer until apples are tender, liquid has reduced and is syrupy and caramel coloured. Add kahlua and flaked almonds.
- To serve, cut completely cooled cake into rounds and slice rounds in half lengthways. Layer rounds with butter cream and stack 3 layers high. Transfer to a serving plate and completely cover cake withbutter cream. Arrange a spoonful of apples next to cake and drizzle syrup over cake and apples.
Notes
Preparation and cooking time: 70 minutes
