A Julius Meinl Coffee Cake to remember!
What you need Yum
- 2 cups of flour
- 2 ½ cups of raw sugar
- 220g of butter
- 4 tbsp of Julius Meinl instant coffee
- ½ cup boiling water
- ½ cups of sour cream
- ½ cup of milk
- 2 eggs
- 1 tsp baking powder
- 1 tsp of ground cinnamon
- 3 tsp vanilla essence
- ½ cup chopped pecan nuts
- 300g of butter
- 450g of icing sugar
- 1 tbsp Julius Meinl instant coffee
- 1 tsp of salt
- 100ml thickened cream
- Chopped pecans for decoration
Preheat oven to 180 degrees and grease an 8’ inch cake tin.
Mix flour and sugar together in a large bowl and set aside.
Melt your butter on a low heat in a saucepan, add coffee and hot water, bring to the boil for around 20 seconds, while continually stirring. Remove from the heat and allow to cool for 5 minutes. Add to your flour and sugar, stirring till mixed.
Next add the remaining ingredients to the mixture, starting with the sour cream to assist in the cooling process. Fold in eggs, milk, baking powder and all other ingredients.
Lightly pour into the greased cake tin, place into the preheated oven and bake for 25 minutes. While the cake cools start to make your icing.
To make your icing add soften butter, icing sugar, coffee and salt to a mixing bowl, using eclectic beater whip together till well combined, then start to slowly add your cream.
To finish up take your cooled cake and cut down the centre, add half the icing mixture to the middle of the cake using a spatula to smooth evenly, place the top of the cake back on and smooth over the rest of the icing onto and around the edges of the cake. Sprinkle the pecans for decoration and ENJOY!Read More...