With the balance of butter from making cakes earlier, it's time to make a coffee cake for myself. Hee hee.
The cake is moist and tastes just nice, not too sweet for my liking. And it's using saucepan method, so, no need to wash a lot of baking utensils later. :P
125g butter, chopped ( I used Churn Butter )
130g firmly packed brown sugar
75g castor sugar
2 tsp instant coffee powder ( I used nescafe )
2 large eggs
225g self-raising flour
Grease 14cm x 21cm loaf pan, cover base with baking paper.
Combine butter, sugars, milk and coffee powder in medium saucepan.
Stir over low heat without boiling, until butter is melted.
Stand 10 minutes.
Stir in eggs and flour.
Pour into prepared pan.
Bake at preheated oven at 180C for 35 to 40 minutes or till skewer comes out clean.
Allow cake to stand for 10 minutes before turning onto wire rack to cool.
*** Recipe adapted from Women's Weekly Cookbook.
*** Will use a smaller cake tin and give the cake tin a couple of an inch above surface drops on the counter to break away bubbles before baking next time.