Coffee and Almond Cake Recipe

Coffee and Almond Cake is a light, flavourful cake with a delicious coffee frosting, perfect for entertaining and celebrations. The cake cuts into at least 8 slices, making it perfect for larger gatherings. It’s also lovely served with a scoop of ice cream.

I like to share tips for making the recipe along with a bit of the story behind it, but if you prefer to go straight to the recipe, just use the Jump to Recipe button at the top of this page.

Tips for Making Coffee and Almond Cake

Self raising flour, which already contains leavening, is commonly used in the UK for baking. Even when I am using self-raising flour, I still add half a teaspoon of baking powder, just to give this Coffee and Almond Cake a little extra lightness.

You can use plain or all-purpose flour if you prefer, just add 3 teaspoons of baking powder, instead of just half a teaspoon, to the dry ingredients.

Use 7 inch (18 cm) round cake pans for this recipe. I’ve tried making it in several different size pans and it just doesn’t rise properly if you don’t use the seven inch variety. If possible, use cake pans with loose bottoms, in order to make taking the cakes out of the pans easier. These are the pans I use (affiliate link).

The Story Behind the Recipe

Although I baked a lot when I was growing up in Canada, baking became a challenge when I arrived in England. The measurements were in weights, not cups, ovens were smaller and not only were the temperatures in Celsius, they used much fiercer fan heat. It was totally different to what I was used to so baking took a lot of experimentation and success was often hard won.

I loved baking and did it well, so to suddenly struggle was something that really upset me. Thankfully this Coffee and Almond Cake was the recipe that helped me find my feet again. Suddenly everything began to make sense, and it gave me the courage to try some of my Canadian recipes once again. I also began developing new recipes, and the rest, as they say, is history.

That said, the first time I served this Coffee and Almond Cake for dessert – after a midweek dinner of roast beef that I had prepared after work – a friend’s rather scathing comment was, “Well, we don’t have roast beef during the week in England, it’s only for Sunday lunch – and cake is for tea, not for pudding!” I was a bit shocked, as after all I had made them dinner and they had seemed to enjoy it, but I guess I was playing to a tough crowd. Turns out, back then, cake generally was only served at afternoon tea – something I was determined to change.

It took another few years, but thankfully it worked. Of course, I did have some help. When Nigella Lawson shared that she often served cakes as dessert in her second cookbook, How to Be a Domestic Goddess, it seemed like a lightbulb came on in the British zeitgeist. (affiliate link) Now you can serve cake whenever you like, without scathing comments or disapproval!

I hope you feel free to make and serve this Coffee and Almond Cake anytime you fancy it and that you enjoy it as much as we do, so that it becomes a part of your family celebrations too!

Coffee and Almond Cake – Printable Recipe

Created by: April J Harris

Coffee and Almond Cake

Course Dessert

Cuisine British

Servings 8 to 10 slices

Print

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup unsalted butter, softened
• 1¼ cups sugar
• 2 eggs
• 1½ cups self-raising flour If using plain or all-purpose flour, add 3 teaspoons of baking powder
• 1¼ cups ground almonds
• ½ teaspoon baking powder
• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
• For the frosting
• ½ cup unsalted butter, softened
• 2 cups icing sugar (confectioner's sugar)
• 2 tablespoons instant coffee dissolved in 2 tablespoons hot water you may not need it all
• ¼ cup flaked almonds

Instructions

For the cake:

• Preheat the oven to 325°F (160°C).
• Grease two 7 inch (18 cm) cake pans and line the bottoms with greaseproof paper or baking parchment. If you can use cake pans with loose bottoms.
• Cream the butter and sugar in an electric mixer until light and fluffy.
• Mix together the flour, baking powder and ground almonds.
If making the cake with self-raising flour, I still add ½ teaspoon of baking powder as it gives the cake a little extra lift. If using plain or all-purpose flour and adding 3 teaspoons baking powder, you don't need the extra half teaspoon.
• Beat in the eggs, one at a time, adding a tablespoon of the flour mixture for each.
• Fold the remaining flour mixture into the batter.
• Fold in the coffee and then beat the batter at medium speed for a minute or so just to make it lighter and fluffier.
• Divide the mixture between the two cake pans.
• Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
• Remove the cake pans from the oven. Cool for 10 minutes before removing the cakes from the pans. Then cool the cake layers completely on a wire rack.
• Meanwhile, make the frosting.

To make the frosting:

• Cream the butter until light and fluffy.
• Gradually beat in the icing sugar, a bit at a time.
• Beat in the coffee, a bit at a time, until the desired consistency is reached.
• Frost the cake when it is completely cool.
• Scatter the flaked almonds over top of the cake.
• Store the cake in a covered container in a cool place.
As the icing contains butter, it's best to refrigerate leftovers if possible. I like to let the cake come back to almost room temperature before serving.

Notes

Adapted from The Hamlyn All Colour Cookbook

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 If you enjoy coffee-spiked cakes, why not try my Coffee and Chocolate Chip Loaf Cake?