Delicious Austrian Coffee Cake Recipe for a Sweet Start
Welcome everyone to my page! Today, I’m going to share with you one of my all-time favorite cake recipes – the delicious and indulgent Austrian Coffee Cake! This recipe has been passed down from generation to generation in my family, and now, it’s time for me to spread the joy and bring it to your kitchen.
What makes coffee cake special? Coffee cake is a type of cake designed to be eaten with coffee or British tea, making it the perfect addition to any breakfast, brunch or afternoon tea. But this isn’t just any coffee cake – this is an Austrian Coffee Cake. What does that mean exactly? Well, Austrians are known for their love of coffee and this particular coffee cake recipe includes a strong black coffee, giving it an extra boost of flavor!
Now, I know what some of you might be thinking: “I don’t like coffee.” But trust me when I say that even if you’re not a fan of coffee, you’ll still love this cake. The streusel topping adds a delicious sweetness and the combination of self-raising flour and eggs gives the cake a light and airy texture.
So why not give this recipe a try? Whether you’re looking for a breakfast treat or a dessert for a special occasion, this Austrian Coffee Cake will not disappoint. So keep reading for the complete recipe ingredients and step-by-step instructions to make your own deliciously addictive coffee cake!
Why You’ll Love This Recipe
Are you tired of the same old bland and boring coffee cakes? If so, look no further than the delectable Austrian Coffee Cake recipe. Trust me; your taste buds will thank you.
What sets this cake apart from others is the rich, bold flavor that comes from using strong black coffee in the batter. Not a coffee lover? No worries – the addition of rum and vanilla essence gives it a unique twist that’s sure to please everyone.
But that’s not all – each bite is perfectly moist with just the right amount of sweetness, thanks to the combination of caster sugar and unsalted butter. And with self-rising flour, baking this cake has never been easier or more fail-proof.
This recipe is versatile as well; get creative with substitutions like adding walnuts or chocolate for some added texture and flavor. Or try switching up your coffee choice to a mild British coffee or even hazelnut, for an entirely different experience.
Plus, with storing and reheating tips included, it’s perfect for meal prepping or bringing to a gathering.
So what are you waiting for? Bring a little piece of Vienna, Austria to your kitchen with this delicious and unique Austrian Coffee Cake recipe – trust me, you won’t be disappointed.
Ingredient List
- 185g self-raising flour
- 1 pinch of salt
- 185g caster sugar, plus extra for sprinkling
- 185g unsalted butter, room temperature
- 3 medium free-range eggs, lightly beaten
- 100ml strong black coffee
- 1 tsp vanilla essence
- A splash of rum (optional)
For the Streusel Topping:
- 100g (3 ½ oz) plain flour
- Pinch of salt
- 50g (2 oz) caster sugar
- 50g (2 oz) unsalted butter or margarine
For the Coffee Cream Icing:
- 250ml (8fl oz) double cream
- 6 ounces (175g) chocolate or chocolate chips
- 3 tablespoons granulated sugar
Note: You can also substitute the self-raising flour with an equal amount of all-purpose flour and then add in baking powder at a ratio of two teaspoons per one cup of flour.
The Recipe How-To
Now, let’s dive into the recipe how-to. Before we start, you will need to preheat your oven to 180C/160C Fan/Gas-mark 4.
Step 1: The Cake
To make this delicious Austrian Coffee Cake, first cream together the 185g caster sugar and 185g unsalted butter in a mixing bowl until smooth and light in color. Add the 3 medium free-range eggs, one at a time, beating well after each addition.
Next, sift in 185g self-raising flour, add a pinch of salt, and fold well with a spatula until it forms a thick batter. Finally, stir in 100ml strong black coffee and 1 tsp vanilla essence. Mix until everything is fully combined into a smooth cake batter.
Step 2: Streusel Topping
For the streusel topping, you’ll need to mix together the 100g self-raising flour, 85g caster sugar, and 85g unsalted butter until the mixture resembles coarse breadcrumbs. Then, add in 50g roughly chopped walnuts.
Step 3: Assembling the Cake
Now, pour half of your cake batter into a greased or lined cake tin (around 20cm wide), spreading it evenly so it completely covers the bottom. Add half your streusel mixture on top of the cake batter.
Next, add the rest of your cake batter, spreading it evenly again. Then top with the remaining streusel mixture on top.
Step 4: Baking
Bake your Austrian coffee cake for around 35-40 minutes or until golden-brown on top and cooked through (you can check this by inserting a clean toothpick in the center of your cake – if it comes out clean with no wet batter sticking to it, your cake is cooked through!).
Step 5: Coffee Cream
While your cake is baking, whip up some coffee cream by mixing 100ml strong black coffee, 6 ounces double cream, and 3 tsp caster sugar until thickened.
Step 6: Serving
To serve your Austrian coffee cake, dust some extra caster sugar on top, slice it up and drizzle a little of the coffee cream on top. It’s best served with a cup of coffee (British coffee) or tea to accompany it. Enjoy this perfect afternoon treat!
Substitutions and Variations
Austrian coffee cake is a classic dessert that can be enjoyed in many different ways. If you’re looking to switch things up a bit, or make some adjustments to the recipe, here are some substitutions and variations to try:
1. Swap out the coffee: While this recipe calls for strong black coffee, you can also use other kinds of coffee. The flavor will change depending on the type you use, so experiment with different roasts and flavors to find your favorite.
2. Add some nuts: If you want to give your Austrian coffee cake some crunch and flavor, try adding some chopped walnuts, pecans, or almonds to the batter. This will create a tasty and textured spin on the classic recipe.
3. Use different liquors: Although rum is traditionally used in Austrian coffee cake, you can also use other types of liquor if you prefer. Brandy, whisky, or Kahlua can all be used as substitutes and can add a unique twist to the recipe.
4. Change up the streusel topping: The streusel topping provides the perfect balance of crunch and sweetness to the cake. If you’re feeling experimental, try using brown sugar instead of caster sugar, or adding in some cinnamon for an extra layer of flavor.
5. Make it gluten-free: If you’re looking for a gluten-free version of this classic dessert, simply swap out the regular self-raising flour for a gluten-free variety.
By trying out these substitutions and variations, you can create your own unique twist on an old favorite. Don’t be afraid to experiment and have fun with the recipe!
Serving and Pairing
The Austrian coffee cake is a versatile dessert that can be served in a variety of ways. It is best enjoyed with a hot cup of strong black coffee or British coffee, but it can also be paired with a glass of Austrian rum or coffee cream.
For an extra indulgent treat, try pairing your coffee cake with a scoop of vanilla ice cream or drizzle it in chocolate sauce. The rich, buttery flavor of the cake makes it the perfect complement to any sweet toppings you decided to add.
If you’re feeling adventurous, try serving your coffee cake alongside some hazelnut cake or a slice of walnut torte for a true Viennese dessert experience. You can also experiment with adding different ingredients to your cake to create your own unique flavor combinations.
Whatever way you decide to serve your Austrian coffee cake, be sure to share it with friends and family for a special treat they won’t soon forget.
Make-Ahead, Storing and Reheating
As a barista, I know how important it is to have the ability to prep ahead of time. This is where Make-Ahead, Storing, and Reheating come in handy. For the Austrian Coffee Cake Recipe, you can prepare the cake up to two days in advance. After the cake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature.
If you are experiencing warmer weather, I would suggest storing the cake in the fridge instead of at room temperature to prevent it from getting too soggy. When storing, make sure that the cake is wrapped tight so that it retains its moisture.
For reheating, preheat your oven to 175°C and place the cake on a baking sheet for about 10-15 minutes or until it is warm. Whenever possible, though, I highly recommend eating coffee cake fresh out of the oven to experience its warm and decadent texture.
You can also top off the reheated cake with whipped cream or coffee cream for added flavor. It is best to avoid microwaving your coffee cake, as this will lead to uneven reheating and can make your slices mushy.
Overall, this recipe can be easily prepared ahead of time and stored for later use or reheated if needed. Enjoying a freshly baked slice of Austrian Coffee Cake has never been easier with these make-ahead, storing, and reheating tips!
Tips for Perfect Results
To achieve the perfect Austrian Coffee Cake, there are a few tips I want to share with you. These tips will ensure that your coffee cake turns out divine and impresses everyone who gets to taste it.
First off, make sure all your ingredients are at room temperature before starting the baking process. This means your butter, eggs, and coffee should be at room temperature. It’s easier to mix ingredients when they are all at the same temperature.
When mixing your batter, use a spatula or wooden spoon to avoid overmixing it. Overmixing can lead to a tough cake that lacks texture and doesn’t rise well.
When adding the coffee, make sure it is strong enough to complement the other flavors of the cake. If it’s too weak, the coffee flavor will disappear in the final product. Additionally, using British coffee or a medium roast will provide a more robust flavor than light roasts.
Using self-raising flour gives your coffee cake some desired loft and makes it light and tender. Be sure to sift together flour, baking powder, and a pinch of salt before adding them to wet ingredients.
It’s important not to open the oven door until at least 30 minutes have passed while baking your coffee cake; otherwise, you risk letting heat out and making your cake sink.
Lastly, before sprinkling with caster sugar (or streusel topping), allow your cake to cool completely on a wire rack. This avoids melting the sugar if your coffee cake is too hot.
There you have it! These tips will help you perfect this Austrian Coffee Cake recipe with ease!
FAQ
Before we move on to the FAQ section, let me remind you that baking is both an art and a science. So if for some reason your Austrian coffee cake does not turn out exactly as you expected, don’t worry. Take note of what went wrong and try again until you get it right. With practice, you’ll master this recipe, and your coffee cake will become the talk of the town! Now, let’s answer some common questions that may come up while preparing this delicious treat.
What is European coffee cake?
A delectable cinnamon-flavored cake called coffee cake or kaffekuchen consists of a single layer with streusel topping. The topping is made by combining flour, butter, and sugar. Some people even add streusel as a filling inside the cake.
What is the difference between American and British coffee cake?
There are two types of coffee cake, one that is coffee flavored and the other that is meant to be eaten while drinking coffee. The first type is popular in Britain, while the second is a feature of American cuisine.
What makes coffee cake coffee cake?
Have you ever tried a delicious coffee cake? Contrary to what the name suggests, there’s no actual coffee flavor in the cake itself. It is actually a soft, one-layer cake with a yummy crumbly topping that is perfect to have with a cup of coffee.
What makes coffee cake different from cake?
What makes coffee cakes unique is their streusel topping and lack of frosting. Rather than being frosted, they may have a light glaze or be filled with additions such as fruit, nuts, or chocolate. Additionally, some varieties may feature a swirl of streusel within the cake itself.
How to make a Mary Berry coffee cake?
To make a delicious walnut coffee cake, you’ll need softened unsalted butter and caster sugar, two large free-range eggs, self-raising flour with baking powder, and coffee essence. Don’t forget to prepare some extra butter for greasing the pan. You can also add a handful of chopped walnuts to the mix for added texture and flavor. Follow my instructions, and you’ll have a scrumptious cake in no time!
Bottom Line
In conclusion, if you are looking for a delicious and easy-to-make coffee cake, this Austrian coffee cake recipe is the perfect choice. With its moist and tender crumb, strong black coffee flavor, and buttery streusel topping, it’s a treat that everyone will love.
This recipe requires only basic ingredients that you may already have in your pantry, and it’s easy to customize to your liking. You can use different types of nuts or add some chocolate chips or raisins to the batter. You can also substitute the rum with vanilla essence or skip it altogether if you prefer.
Whether you are hosting a brunch or want to treat yourself to a delicious afternoon snack, this Austrian coffee cake is sure to please. So why not give it a try today? Follow the instructions carefully and enjoy the rich and comforting flavors of this classic dessert.
Remember, Claire Clark herself developed this recipe when she was working in Vienna. So not only are you making a delicious cake but also taking a trip down history lane with every mouthful you savor. So what are you waiting for? Grab the ingredients and start baking!
Austrian Coffee Cake Recipe
Ingredients
- 3/4 cup butter (185 g)
- 3/4 cup caster sugar (185 g)
- 3 eggs, beaten
- 1 1/2 cups self-rising flour (185 g)
- 1 pinch salt
- 1/2 cup strong black coffee
- 2 -3 teaspoons sugar
- 1 tablespoon rum, overproof
- 300 ml whipped cream
- 1/2 teaspoon vanilla essence
- 2 -3 tablespoons slivered almonds, toasted
Instructions
- Preheat oven to 190 deg C (375 deg F).
- Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
- Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
- Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.