Grandma Kay's Coffee Cake Recipe
This is Grandma Kay's Coffee Cake Recipe. The recipe dates back from a time of rationing in the 2nd world war when eggs and butter were not freely available so it is egg-free using bicarbonate of soda instead, to make the cake rise.
Nowadays this coffee cake has the added use that it can be made for people who are sensitive to eggs, and also for vegans.
You can substitute butter for the margarine if you wish though, and you can also use gluten-free (self-raising) flour.
8 oz. (225g) Self-Raising flour
4 oz (115g) sugar
3 oz (85g) margarine
1 tablespoon black treacle or molasses
5 tablespoons strong black coffee
5 tablespoons hot water
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
Melt margarine. Dissolve the treacle in the hot water. Mix flour, salt and sugar in a large bowl. Add soda to treacle water and quickly add to dry ingredients with the coffee. Add melted margarine and beat rapidly.
Pour into 2 greased and floured sandwich tins. Bake in middle of oven at 200C (= 400 F). For 20 - 25 minutes.
Coffee Cake Filling:
2 oz (55g) margarine
2oz (55g) caster sugar
1 tablespoon VERY strong black coffee
Few chopped walnuts & glace cherries (if liked)
Beat all together and sandwich both sponges together when cold. Sprinkle icing sugar over top or spread with more filling
Keep watching our website as we're hoping to find Kay's delicious Chocolate Cake instructions as well! And do send us any favourite or inventive recipes of your own.