Österreichisches Kaffee Kuchen
(Austrian Coffee Cake) Recipe

Origin: Austria      Period: Traditional

In effect, this is a rich, Autstrian fruited bun loaf.

Ingredients:

For the Cake: 2 tbsp butter
240g sugar
2 egg yolks, creamed
120ml milk
2 tsp instant coffee powder 240g plain flour
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
2 egg whites, beaten
20g candied peel, chopped and floured (optional)
60g currants, raisins or sultanas (or a mix), cleaned and rolled in flour
2 tbsp butter
35g blanched, slivered, almonds

For the Topping:
45g butter
75g icing sugar
coffee essence, to flavour
1 tsp ground cinnamon

Österreichisches Kaffee Kuchen
(Austrian Coffee Cake) Preparation:

Method:

Combine the milk and coffee powder in a pan and heat gently, whisking briskly, until the coffee has dissolved. Take off the heat and set aside to cool.

Once the milk is cold, cream together the butter and sugar until light and fluffy then add the egg yolks one at a time, beating thoroughly to combine after each addition. Sift together the flour, baking powder and salt into a bowl then add to the creamed mixture and beat to combine before adding the coffee and milk mixture. Beat to a smooth batter then add the egg whites to a clean and dry bowl. Beat until they form stiff peaks then gently fold into the batter.

Finally add the fruit and fold in gently before turning the batter into a greased, shallow pan. Scatter the almonds over the top then dot with butter before transferring to a moderate oven, 180°C, and bake for about 40 minutes, or until done (when a skewer inserted into the centre of the cake emerges cleanly). Don't bake this cake too quickly, otherwise the fruit will sink to bottom.

When done, allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Cream together the butter, icing sugar and coffee essence then place the cake on a serving plate and decorate the top and sides with the coffee flavoured buttercream. Dust the top with the cinnamon and serve.

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