MOIST LAYERED COFFEE CAKE

My experience of coffee cakes is well… blah! Coffee cakes have always been dry and disgusting to me. So I always thought that is what coffee cakes were like. But… I decided to give it another go. This time I’m making my own version of it. I figured if it stills doesn’t taste good, then I am giving up on coffee cakes all together.

ThisMoist Layered Coffee Cake came out amazingly. The cake is a “oh my goodness” kind of cake. It is so incredibly moist (very similar to my red velvet cupcakes), in a chewy kind of way. The coffee flavour is not at all over powering, in fact there is only a hint of coffee in the actual cake and then a little more “coffeeness” in that creamy coffee frosting. It is officially in my Top 3 favourite cakes. I honestly never thought I would speak such gracious words about coffee cake, but folks this cake is to die for!!

Ingredients
For the Cake:

• 3 1/2 Cups Flour
• 2 1/2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 Cup Oil
• 1 Cup Brown/Demerara Sugar
• 1 Cup Granulated Sugar (white sugar)
• 2 Eggs
• 1 Egg Yolk
• 3 tsp Vanilla
• 1 1/2 Cups Milk
• 2 Shots Espresso (or 1 Cup Strong Coffee)
• For The Coffee Italian Meringue Buttercream:
• 200g Sugar
• 1 Shot Espresso (I used 1 Nespresso Shot)
• 135g Egg White
• 40ml Water
• 350g Cold Butter (chopped into blocks)

Instructions
For the Coffee Cake:

1. Preheat oven to 180ºC/350ºF and line 3 8inch pans with baking paper.
2. Using the paddle attachment, cream the oil and sugar and vanilla together.
3. Add in the eggs and egg yolk and continue to beat the mixture.
4. Meanwhile, sift together the remaining dry ingredients.
5. ...................................

for full recipes please see : baking-ginger.com

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