Austrian Coffee Cake
At a Glance
- Prep
- 30 minutes
- Cook
- 25 minutes
- Total
- 55 minutes
- Servings
- 10-12 serving(s)
Categories
- Breads
- Cake
- Dessert
- Austrian
- European
- Baked
Allergens
- Milk
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Make and share this Austrian Coffee Cake recipe from Food.com.
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Equipment
Mixer, oven, ring mould cake tin or bundt pan
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.
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