185g (6oz) butter, softened
1 c sugar
3 eggs
250g (8 oz) flour
1 1/2 tsp baking powder
2 tbsp coffee powder
3/4 c buttermilk (or yoghurt, or sour cream)
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine coffee and sour cream, beat in.
Sift together flour and baking powder.
Fold dry ingredients into creamed mixture.
Spoon mixture into greased and lined 20cm round cake tin.
Bake at 180C (350F) for 35-40 minutes or until skewer inserted in the centre comes out clean. Leave in tin for 10 minutes before turning on a wire rack.
When cold, fill with spread with Coffee cream or Coffee Butter cream, then spread Coffee icing on top. Decorate with walnuts.
Varitions:
Coffee walnut cake, add
65g walnut pieces
Coffee icing
1 1/2 c icing sugar
1 tbsp coffee and chicory essence
2 tbsp boiling water
fillings:
Coffee cream
1-2 tsp coffee
300ml cream
1 tbsp icing sugar
Beat till a soft thickness
or
Coffee Butter cream
50g (2oz) butter
110g (4oz) icing sugar
1-2 tsp coffee
Whisk together till light and fluffy