How to Bake Austrian Coffee Cake

This is a beautiful and moist cake with a good balance of sweetness and bitterness.

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How to Bake Austrian Coffee Cake Recipe
8 Steps
Ingredients
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1
Preheat the oven to 180 deg C. Cream butter and sugar till light and fluffy. Add eggs one at a time. Fold in flour and milk.

Preheat the oven to 180 deg C. Cream butter and sugar till light and fluffy. Add eggs one at a time. Fold in flour and milk.

2
Lightly grease a bundt pan and dust with plain flour.

Lightly grease a bundt pan and dust with plain flour.

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3
Pour cake mixture and bake for 30 minutes.

Pour cake mixture and bake for 30 minutes.

4
Remove cake from oven. Allow it to cool in the tin. Turn out the cake onto a clean plate.

Remove cake from oven. Allow it to cool in the tin. Turn out the cake onto a clean plate.

5
Make the coffee syrup and add in the brandy (authentic). For a difference you can replace brandy with Licor 43.

Make the coffee syrup and add in the brandy (authentic). For a difference you can replace brandy with Licor 43.

6
Return the cooled cake back to the pan. Drench the cake with the coffee and brandy syrup. Allow to cool in the fridge for 2 hours.

Return the cooled cake back to the pan. Drench the cake with the coffee and brandy syrup. Allow to cool in the fridge for 2 hours.

7
Tip the cake onto a serving dish. Top it with whip cream and dust with cocoa powder.

Tip the cake onto a serving dish. Top it with whip cream and dust with cocoa powder.

8
I prefer the cream to be whipped stiff so it holds its shape. You can soak the coffee mixture overnight for best results.

I prefer the cream to be whipped stiff so it holds its shape. You can soak the coffee mixture overnight for best results.

Ingredients

180 Grams Butter 
160 Grams Caster Sugar 
3 Eggs 
250 Grams Self Raising Flour 
¼ Cups Milk 
400 Milliliters Whipped Cream 
1 Teaspoon Unsweetened Cacao Powder (for dusting) 
Syrup 
Cups Sugar 
Cups Brandy 
1 Cup Strong Coffee 
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