I recently gave a tea party to celebrate the birthday of a friend of mine. This marbled coffee cake was an absolute hit and is the ultimate tea time treat. The cake has a soft subtle coffee flavoring swirled through a feather-light sponge cake. It is simple to make and simply delicious.
Mary Elizabeth Evans teaches cooking classes at Pima College and through her company. Teascompany at www.teascompany.net To share a favorite recipe or comment on this column, email Mary Elizabeth at firstname.lastname@example.org
Marbled coffee cake
8 ounces unsalted butter (two sticks)
1 cup sugar
4 large eggs, beaten
2 cups self-rising flour
2 tablespoons coffee essence
FOR THE TOPPING
3 tablespoons unsalted butter
1 and a quarter cups powdered sugar
1 teaspoon coffee essence
1-2 tablespoons warm milk
Preheat oven to 350 degrees F
Grease a 3-1/2-pint ring mould or Bundt pan
In a large bowl beat the butter and sugar together until light and creamy. It is best to use an electric mixer if you have one.
Slowly add the beaten egg, a little at a time, until all the eggs are well incorporated. This step should not be rushed, otherwise the mixture will curdle.
Lightly beat in the flour taking care not to over mix.
Divide the mixture into two. To one part add the coffee essence.
Now place the mixtures in the prepared pan in alternate spoonfuls.
Carefully level the surface.
Swirl the mixture with a metal skewer, if you have one, or a knife with a thin blade.
Do not over swirl or the resulting cake will be muddy in appearance.
Bake in the center of oven for 45 minutes until well risen and spongy.
Make the topping: Cream the butter and powdered sugar together. Add the coffee essence and warm milk. Keep in a cool place until needed.
Once the cake is cooked, cool on a wire rack and spread the coffee butter cream over the top.