Coffee Cake with Dulce De Leche Frosting
For the Coffee Cake Sponge:
- 200g Butter
- 200g Caster Sugar
- 4 Eggs, room temperature
- 1/2 Teaspoon vanilla essence
- 200g Plain flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 3 Teaspoons espresso powder
For the frosting:
- 25g Butter
- 100g Cream cheese
- 50g Dulce de leche (one generous tablespoon)
- 75g Icing Sugar
- 1 Tablespoon milk
- Preheat oven to 180C and line two cake tins with greaseproof paper
- Cream together the butter and sugar until pale and fluffy. Gradually add the eggs and vanilla essence and beat until combined (don’t worry if the mixture looks curdled, this will be rectified when you add the flour)
- Sift in the flour, baking powder and espresso powder and gently fold until well combined.
- Pour your coffee cake mixture into the prepared baking tins and put in oven. After 20 minutes check your cakes, if they bounce back to your touch remove them from the oven but if they don’t, leave in oven for further 5 minutes, or until the cake does bounce back at your touch.
- Whilst the cakes are baking prepare your frosting. In a large bowl, using an electric whisk on the lowest setting, whisk the butter, cream cheese and dulce de leche until soft and combined. Gradually sift in the icing sugar be careful not to lose the icing when you turn on the whisk (I would stir it in first and then use the whisk). if the mixture is very stiff add a tablespoon of milk, if not, ignore the milk (save it for the cup of tea you’ll have when you eat your coffee cake…). Put the frosting in the fridge.
- When the cakes are ready, remove from oven and allow to cool on a wire rack. Once totally cool you can spread half the mixture on top of one of the cakes. Place other cake onto the frosted half and spread remaining frosting on the top. For decoration you can sprinkle with the espresso powder.