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Cup North: Coffee Cake

Cinnamon & Orange Coffee Cake

Cinnamon, orange, coffee and bourbon all blend together into a gorgeous mouthful. Grab a brew to go with it.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Charlie H-S

Ingredients

  • 125 g Caster sugar
  • 125 g Demerara sugar
  • 250 g Butter softened
  • 4 Eggs
  • 250 g Self raising flour
  • 1 Double shot espresso or 2 heaped teaspoons of instant coffee dissolved in water
  • 1 Tbsp ground cinnamon
  • 200 ml Double cream
  • 35 ml Bourbon I used Buffalo Trace
  • Zest of 1 orange

Instructions

  1. Preheat your oven to 160C (Gas Mark 3).
  2. Grease and line two small cake tins.
  3. Beat the sugar and butter together until creamy.
  4. In a separate bowl, beat the eggs then add to the mixture a little at a time.
  5. Add the cooled coffee to the mixture and mix until combined.
  6. Sift in the flour and the cinnamon and fold until it just comes together.
  7. Pour into the tins and pop into the oven for around 30 minutes.
  8. Check your cakes after the 30 minutes with a skewer, and when the skewer comes our clean, they're finished and can cool on a cake rack. If not, let them cook a little longer.
  9. In the meantime, add the bourbon and orange zest to the cream and beat until it form soft peaks.
  10. Once the cakes have cooled, top one with the boozy cream, and sandwich them together.
  11. Dust with a little extra cinnamon and serve with a cup of black coffee.