Mary Berry shares her ‘delicious’ coffee cake recipe made in 30 minutes

Delicious coffee cake recipe

Autumn has arrived, which means many people will be pulling on their favourite jumpers, getting a hot beverage and spending their nights cuddled up indoors instead of spending lots of time outside in the cold weather.

Coffee cake is the perfect pairing with any toasty drink and cooking legend Mary Berry has said it is incredibly easy to make this “great little treat”

This recipe has to be prepared and placed in the oven for around 10 minutes and overall will take less than 30 minutes to make from scratch.

Sponge cakes are very simple to make from scratch as long as you have the right recipe, and it does not require a complex list of ingredients, but Mary Berry has explained that this “delicious” cake can be made with any nuts you have on hand.

Mary Berry has shared her recipe with both the BBC and Hello Magazine. She said: “Coffee and walnuts go particularly well together, but you can use other nuts for this recipe if you prefer.”

How to make Merry Berry’s coffee cake 


For the cake:

  • 100g of softened unsalted butter
  • 100g caster sugar
  • 100g self-raising flour
  • 50g chopped walnuts
  • Two eggs
  • One tablespoon of coffee granules
  • Half a tablespoon of baking powder

For the filling and topping:

  • 225g of icing sugar
  • 125g of softened unsalted butter
  • One tablespoon of coffee granules
  • Eight walnuts to decorate

Kitchen equipment:

  • Two 18cm sandwich cake tins
  • Large mixing bowl

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1. First, prepare. Preheat the oven to 180C for a fan oven, 160C for a gas oven. Lightly butter two sandwich cake tins and then line with baking parchment paper.

2. Make the cake. Place the flour, sugar, eggs, baking powder and coffee in a mixing bowl and stir until the mixture is smooth. Fold the walnuts into the mixture.

3. Time to put the cake in the oven. Divide the mixture between the two cake tins, making sure to smooth down the top with a spoon, Bake sure for around 15 to 20 minutes.

4. Once ready, take the cake out of the oven and allow it to cool completely in the cake tins for around five minutes. After the time is up, take a knife around the edges of the tin in order to lift the cake off completely. Take the parchment paper off and make sure the cake is cool before applying any icing.

5. Make the filling and topping icing. Beat butter in a bowl and slowly add in the icing sugar. Once the mixture is smooth add the coffee and stir well to combine.

6. Place the icing on your bottom cake for the filling and then sandwich the cakes together. Spread the remaining icing on top and then add walnut pieces for decoration.

7. Your creamy and rich coffee cake is now ready to serve.

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