Bits of life...

 

Baileys coffee cake

• sy
 
• 0:10 Prep
 
• 0:35 Cook
 
• 10 Servings

•  (3) 
 
•  Save Recipe

 

by Greer Worsley

This delicious loaf cake has a double hit of coffee and Baileys for an indulgent, grown-up afternoon tea treat.- Greer Worsley

Ingredients

• 2 tbsp instant coffee
• 200g unsalted butter, softened
• 1 cup brown sugar
• 3 eggs
• 1/2 cup Baileys Irish cream
• 2 cups self-raising flour

FOR ICING

• 80g unsalted butter, softened
• 2 cups icing sugar
• 2 tbsp Baileys Irish cream
• 
  

Method

1. Preheat oven to 180C. Grease and line a 14cm x 24cm loaf tin.
2. Dissolve instant coffee in 1/4 cup boiling water. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until pale and fluffy. Alternatively, you can use hand-held beaters. Add eggs one at a time, beating well between each addition. Add coffee mixture and Baileys and beat to combine. Add flour and fold through until just combined. Pour into prepared tin, smoothing the top. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool.
3. To make icing, combine ingredients until smooth. Spread over cooled cake. Slice and serve.