Coffee cake

I promised to post the recipe so here goes. Please note, this recipe isn't mine - it's from my well-used and dogeared copy of Regional & Traditional Cakes by Julie Duff.

Apologies, but here in the UK we don't really use cup measurements for baking. This conversion site might help?

For the cake
225 g butter
225 g caster sugar
225 g self-raising flour
4 large eggs, lightly beaten
50 ml dissolved coffee granules/water

For the butter cream filling and topping
225 g icing sugar
115 g butter
2 teaspoons dissolved coffee granules/water

Decoration
Walnuts!

To make...

• Preheat the oven to 180C/350F/Gas Mark 4.
• Cream the butter and sugar together until light and fluffy. Beat in flour and eggs a little at a time. Finally add the coffee and mix well.
• Divide the mixture between two greased/lined 18cm/7 inch sandwich cake tins. Bake in the centre of the oven for about 25-30 mins. The top should feel firm when pressed, but I always use the skewer test.
• Carefully remove from the tins and cool on a wire rack.
• For the topping/filling, cream the icing sugar, butter, and coffee together until light and creamy. When the cakes are cold, sandwich them together with the butter cream and spread what is left on the top of the cake.
• Decorate with walnuts. Then leave to set.
• Eat!