Wake up and smell the coffee
May 15, 2012 in Cooking with Woolies
You know those mornings where you really just can’t seem to get out of bed, or even if you do there really was no point because your eyes are still half closed and no amount of stretching is making you feel any more awake?
Well this morning was one of those for me and if you can relate, you’ll know it’s about as much fun as standing in line at the traffic department to renew your driver’s licence.
So while feeling rather sorry for myself and making my morning cup of coffee in the vain hope that it would jolt me to life, I was suddenly comforted by the thought of a coffee sponge cake I had made one or two months back.
I immediately felt better, strange that even the thought of food and remembering how good it looked and tasted can make me feel better!
The recipe for this coffee cake doesn’t have a distinctive coffee taste; it’s quite a subtle flavour, so add more coffee if you want to really taste it.
The peanut butter frosting is just sooo delicious and was a bit of a mistake really. I originally wanted the icing to be thick and darker in colour, but it was at the end of the day on a long shoot and I was a little heavy-handed with the milk. So when I finished blending all the ingredients for the icing together I was left with this beautiful, airy whipped frosting.
It’s very easy to work with and the salty nuttiness from the peanut butter with the sweetness of the sugar in the icing is too yummy!
- 190 g softened butter
- 190 g light brown sugar
- 3 free-range eggs
- 190 g flour
- 1 t baking powder
- 1½ T milk
- 1 T strong-brewed coffee
- 200 g icing sugar
- 1 cup smooth peanut butter
- ½ cup milk
- 80 g softened butter.
- Preheat the oven to 190 °C.
- Cream the butter with the light brown sugar until pale and fluffy.
- Add the eggs, one at a time, beating until incorporated.
- Sift the flour with the baking powder.
- Combine the milk and coffee.
- Add half the flour mixture and half the coffee mixture to the butter mixture and whisk. Add the remaining flour and coffee mixtures and beat until smooth.
- Spoon into a greased, 26 cm round cake tin and bake for 30 – 4- minutes, or until firm and a skewer inserted comes out clean. Allow to cool slightly before turning out of the tin.
- Once completely cool, spread with peanut butter whip and serve immediately. To make the peanut butter whip, beat the icing sugar, peanut butter, milk and butter until light and smooth.
The best part is that Rich Roast Instant Coffee from Woolworths is on the WRewards for card holders at the moment, as is their smooth peanut butter. So take advantage and treat yourself to this simple yet delicious cake that kids of all ages will love.
And on the note of coffee goodness, we’re celebrating FAIRTRADE COFFEE WEEK at Woolies where all coffee-based beverages sold in the 70 Woolworths coffee shops around the country will be Fairtrade certified.
See you there!