Sweet Sunday – Autumn Coffee Cake

When I first started this blog, I had no idea of what to expect in terms of followers. Did anyone even want to read my posts and try my recipes? Turns out, there are actually people that do!

As my follower count was slowly creeping up, I was thinking that I had to something special when I reached 100 followers. Ofcourse, once you set a goal like that, it seems as if though there’s no progress being made at all. Thus, I decided to just not check my count ten times a day.

And then there I was, just casually checking my blog, when my eye fell on the follower count.

106 followers.

106.

WHAT?!

You guys make me so incredibly happy, you have no idea. The thought alone that there’s all these lovely people from all over the world reading my blog means so much to me.

A million thank you’s!Autumn Coffee Cake (5)For the something special. I made an Autumn Coffee Cake for you. It’s getting colder (sort of), there’s all kinds of autumn-, or even winter- themed products in the supermarket. It’s coming, you guys. And I could not be happier. The next six months, when it’s cold and dark outside, but warm and cozy inside, is when I am at my best.

One of the perks is that you can eat all kinds of sweet things and not feel guilty at all, because it’s cold and you want food, which is actually a valid excuse.

Anyways, back to the cake. The fact that I am making a cake like this is so rare, I mean it has butter in the batter, it has butter in the filling, it has hazelnuts, it has chocolate, it has sugar. It is so sinfully good.

I must warn you beforehand, the batter on its own is already so velvety and smooth and delicious, that speed is definitely required to prevent eating it all at once.Autumn Coffee Cake (6)The batter is the same as for a sponge cake or pound cake, or whatever it’s called where you live. You just add some espresso. Basically, the easiest cake recipe in existence.

You could of course decide to not add the filling and hazelnuts, which certainly makes the cake a lot lighter and somewhat better for your diet, but does it necesarilly make life better for you? Don’t think so. Autumn Coffee Cake (3)

Make a cup of tea (or a glass of wine) sit back in your comfiest chair with a good book, take some time to relax. Don’t think about work, about chores at home, and most of all, don’t think about your diet.

Just enjoy the moment. You deserve it.

Autumn Coffee Cake (4)Let me know what you think! If you have any suggestions, questions or anything, don’t hesitate to leave them in the comments!

And again, thank you so much for following and reading :)!

Autumn Coffee Cake

  • Servings: 10-12
  • Time: 1,5 hrs
  • Difficulty: moderate
  • Print

Ingredients for the cake

  • 200 grams (7 oz) self raising flour
  • 1 tsp baking soda
  • 200 grams (7 oz) softened butter
  • 200 grams (7 oz) light brown caster sugar
  • 4 eggs
  • About 25 ml espresso

Ingredients for the filling

  • 200 grams (7 oz) softened butter
  • 400 grams (14,1 oz) of icing sugar

Ingredients for decoration

  • 200 grams (7 oz) of hazelnuts
  • 100 grams (3.5 oz) of dark chocolate

Used kitchen appliances

  • Oven
  • 18 cm cake tin
  • Baking paper
  • 1 medium mixing bowl
  • Sieve
  • 1 large mixing bowl
  • Electric whisk
  • Grater

Preparation

  1. Preheat the oven to 190C or 370F. Line the cake tin with baking paper, and grease the sides.
  2. Sieve the flour with the baking powder in the medium mixing bowl.
  3. In the large mixing bowl, whisk the butter and sugar until light and fluffy. Beat the eggs, and gradually add them to the butter mixture. Once incorporated, add the espresso.
  4. Proceed to add the flour, and stir through with a wooden spoon until you have a smooth and velvety batter.
  5. Pour the batter in the cake tin. Bake in the oven for 40-50 minutes. Let the cake cool completely before adding the filling.

  6. To make the filling, mix the butter and icing sugar until smooth. Roughly chop the hazelnuts. Grate the chocolate.
  7. Slice the cake in half horizontally. Spread about 1/4 of the filling on the bottom half. Sprinkle over half of the hazelnuts.
  8. Place the other half on top, and spread the remaining filling over the whole cake. Decorate with the rest of the hazelnuts and chocolate gratings.
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3 Comments Add yours

  1. littlemissyp says:

    Mmmm, this looks tasty

    Like

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