Garney’s Coffee Cake (& a spring break recap!)

YOU GUYS. This is my absolute favourite recipe of all time. I don’t know how she came up with it, but my grandmother knew what she was doing when she came up with this recipe. I couldn’t say ‘Granny’ when I was little; whenever I tried to say it ‘Garney’ came out, a name that stuck with my grandmother from that moment on. Hence the name, “Garney’s Coffee Cake”.

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If you like coffee, this is the cake for you. I would recommend you try it even if you don’t like coffee. It’s just that good. A coffee sponge with coffee buttercream. Does it get any better than that? I don’t think so.

Before I get to the recipe, let me give you the highlights of my spring break over the last two weeks. I’m super excited to start classes tomorrow (I’ll be back in the kitchen!), but oh my goodness was this a fun spring break.

I had two fantastic Friday Night Dinners with my best friends, including the wonderful paella dinner I recapped for you last week. I even continued my new love for all things Spanish by going to a Spanish wine tasting. I think it’s safe to say I’m obsessed.

I’ve been baking up a storm – my Easter recipe for The Oregonian will be available online sometime this week and will be in print on April 16th. I’m so excited for you all to try it out!

I also went to an incredible concert with three of my closest friends. We had such a fun night singing and dancing and just having some quality best friend time. I’ve been put on a walking/standing restriction by my doctor, hoping it will make me knee recover faster. I ignored these orders for the concert and I’ve definitely been paying the price for that over the last couple of days. Thank goodness I have an unlimited supply of ice and a machine designed to “distract me from feeling the pain”. Not going to make that mistake again though; following doctors orders from now on 🙂

Photo Credit: Mary Heberling

Photo Credit: Mary Heberling

I’m so excited for this term to start so I can tell you all of the wonderful things I’m making in the kitchen.

But back to the recipe. This cake never lasts long in my house. Perfect for a dessert, snack, meal, or something to go with a cup of tea or coffee. This is literally the perfect cake. It contains golden syrup, which is an English product you can find at Cost Plus World Market, New Seasons, or most other international stores. Go to the store right now, grab what you need to make the cake and get baking! You’ll love it, I promise.

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Garney’s Coffee Cake: 

Ingredients:

Cake: 

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 cup golden syrup
  • 1 cup self-rising flour
  • 2 eggs
  • 3 tbsp. milk
  • 3 tsp. espresso powder

Icing: 

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 tsp. espresso powder
  • 1 1/2 tsp. hot water
  • Chocolate sprinkles

Directions:

  1. Preheat oven to 375°F. Line and grease a 9-inch cake pan.
  2. Place sugar, butter and golden syrup into a saucepan and heat gently until the ingredients are well mixed together and the sugar has dissolved. Do not boil. Remove from heat and set aside to cool.
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  3. Sift flour and coffee powder together in a mixing bowl.
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  4. Beat the egg and milk together and add to the cooled syrup mixture. Pour this into the flour mixture and mix well. Pour into the prepared cake pan and bake for 22-25 minutes, until a toothpick inserted in the centre comes out clean. Cool for 5 minutes, then transfer to a wire rack to cool completely.
  5. To make the icing, beat butter and powdered sugar until smooth. Combine espresso powder with hot water and add to powdered sugar mixture. Frost top of cake and cover with chocolate sprinkles.
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