Coffee Cake Recipe

This coffee cake recipe has a light flavor coffee flavor and the brown sugar icing is a perfect compliment.


6 ounces butter, room temperature
1 cup granulated sugar
3 eggs, beaten
Scant 1/2 cup strong black coffee
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt

Brown Sugar Icing
3/4 cup butter
1 1/2 cup packed brown sugar
1/2 cup milk
3 cups confectioners' sugar

Garnish 1/2 cup chopped walnuts


Preheat oven to 350 degrees F.

Line two 8-inch cake pans with parchment paper and grease the paper with butter.

In a mixing bowl, cream together the butter and sugar.

Beat in the eggs, one at a time.

Beat in the coffee.

In another bowl combine the flour, baking powder and salt.

Mix the dry ingredients into the wet, in increments.

Divide the batter into the prepared pans.

Place the cakes into the preheated oven and bake for 30 minutes.

Insert a toothpick into the center of the cake and if it comes out clean they are baked.

Remove the pans onto cooling rack. Let the cakes sit in the pans for ten minutes, then turn out onto the cooling racks and remove the parchment paper.

Brown Sugar Icing

Melt the butter in a saucepan and once melted stir in the brown sugar.

Let the mixture come to a boil, stirring constantly. Boil for 2 minutes, stir in milk, stirring constantly. Boil again, stirring constantly then remove from the heat and let it cool to lukewarm.

Mix in the confectioners' sugar in increments until the frosting is thick enough to spread. (You may use more or less than 3 cups)


Put one layer of cake on the cake plate.

Spread on half the frosting.

Put the second layer of cake.

Spread the remaining frosting on top.

Garnish with chopped walnuts.