This Austrian Coffee Cake is one of the magnificent cakes which you may find in an Austrian coffee house. It is delicious served as a dessert with whipped cream or simply with coffee. It is best baked the day before to allow the coffee and rum syrup to flavor and moisten the cake.
- 185g (6 oz) butter
- 3/4 cup castor sugar
- 3 eggs, slightly beaten
- 1.1/2 cups self-raising flour
- pinch of salt
- 1-2 tablespoons milk
Grease 6.1/2 cup cake mould. Sprinkle with fine, dry breadcrumbs.
Beat the butter until it is soft, add the sugar a little at a time and continue beating until light and fluffy. Gradually pour in the eggs, beating thoroughly after each addition. Fold in the sifted flour and salt alternatively with enough milk to make a droppping consistency.
Pour into the mould and bake in a moderate oven (350F – 170C) for 40 to 45 minutes, or until a skewer inserted in the center comes out clean. Leave to cool in the mould for a few minutes. Turn out on to a cake rack. When cold, replace the cake in the mould. Slowly pour coffee syprup over the cake. Refrigerate and remove from the mould just before serving. It can be served as a dessert with whipped cream.
- 1.1/4 cups of strong black coffee
- 1/3 cup sugar
- 2/3 cup water
- 2 tablespoons rum
Put the coffee into a jug. Heat the sugar and water in a saucepan and allow to boil for 2 minutes. Add to the coffee and allow to cool. Flavor with the rum.
I hope you enjoy the Austrian Coffee Cake as much as my family and friends.