Just made this one again for myself Geoff but with half the ingredients. It's proved such a lovely recipe you've given out, I love it. Thank for all your hard work in passing on your wonderful videos. Happy days & happy baking xx
Hi geoff ,,this is one of my favorite cakes to eat ...how can you not like it !!! This wikl be my cake for the week , will make tomorrow it looks scumtious,thanks for posting xxx
I'm a crazy coffee lover, and I immediately understood that this cake was for me! I made it yesterday and yes! it's everything I could wish for! Many thanks for the recipe!
Hi, I made this cake today. Missed out the cream in the icing though. Absolutely delicious. My husband is so happy. It’s his favourite cake. Thanks for the brilliant recipe Geoff👍🏻
Well done you should be proud of your self god bless you I'm 81 but I love to make my coffie cakes for my grandurghters iv gone five Genertions so lots big mouths and middle ones to small ones so yes keeps me going happy new year to you all your family god bless ypu stay sade winnie😊
Hi Geoff I made this coffee cake for my nieces BD ON 4th Aug, guess what, it was gone within 20 mins with the 3 of us only ! It was really that good ! Keep your new recipes coming...................well done !
Hello! I made the cake using this recipe and my family loved it, it was super easy to make and easy to follow, plus delicious. For the filling {cream} I actually missed out the cream because I did not have any and used butter, icing sugar, vanilla and coffee and it turned out very tasty and smooth. So if you don't have cream laying around the fridge it would still work out great. Lovely recipe, thank you for sharing.
That looks like a good 'un Geoff. It looks very moist. I have just made Delia's lemon cake again for someone's birthday. I will try this one the next time I have a good excuse. Thanks again for another great recipe.
I always love coffee cakes and I'm definitely going to try it someday. Here's an interesting thing I found. Most cake recipes written by Chinese people require whipped egg white, but u never whip eggs. I always have trouble whipping egg whites, so ur cake receipts seem more probable.
Hi Xiao Xu. I hope you like the cake if you make it. Whipping egg whites is good for cakes, such as chiffon cake and angel cake, as they need to have a lot of air to make the cakes very light. However most cakes don't require the egg whites to be whipped.
HI Mary Roraff, that's great. I hope the recipient enjoys it. Personally I cannot attest to the flavour since I didn't taste it, not liking coffee. But certainly it was lovely and soft and looked good.
Just learning A question . After 30 mins in the oven Gas mark4 the batter sunk to half thickness in the middle leaving a 2" rim risen and cooked. Any sugestions would be much appreciated
Hi Raymond. There are a few reasons why cakes sink in the middle. if the cake batter has been over-mixed it is likely to sink during baking, That is why the flour is stirred into the the rest of the ingredients - so there is not too much air in the batter. Another reason is if there is too much leavening agent(baking powder and/or baking soda). If the oven door is opened during baking, before the cake has had time to properly set it is likely to sink in the middle. The rule of thumb is that the oven door shouldn't be opened until at least 80% of the way through the cooking time. The cake should also be placed into the oven as soon as possible after going into the cake tins. So the oven needs to be preheated to the correct temperature before filling the cake pans. Baking soda, for instance, starts to react as soon as it is in contact with moisture/acid, and it stops reacting quite quickly. Baking powder, though, doesn't start reacting until it is heated.
Hi Julia. I have seen some people soften it in a microwave. But I prefer to cut it into pieces and place it in my oven with just the light on. That softens the cubes in about an hour.
Another great recipe.. hope you have a friend who loves coffee... I imagined the poor cake being shunned at the back of the cupboard!!! My favourite cake though!
Hi, thanks very much. You can do it without a stand mixer, in a large bowl and using a wooden spoon or a whisk to mix the sugar and butter, and then a spoon to mix in the other ingredients. Make sure the butter is very soft to make creaming with the sugar easier.
Hi Rizki, I think if I were adding it I would put in in the frosting, since I could taste adjust the amount until I achieved the desired level of flavour.
Hi Flare720. I am not too sure how much coffee to use, but I used 2 tablespoons of instant coffee in 1 tablespoon of water. 2 tablespoons of coffee is probably enough to make 4 cups of coffee, so maybe you could make an espresso and use 1 tablespoon of that, which I think should be strong enough to give the cake a good flavour. Then for the topping I think you can have the remaining espresso available and can it a little at a time until you have the flavour as you like it.
Thanks for the new video. Happy and safe traveling to wherever you are going for your time away. I am sure your servants will take good care of your estate while you are gone.
Hi Sarah, that's rather a tricky question, but my instant reaction was 'almonds'. I think you have to go a long way to get better than things baked with almonds, Bakewell Tarts are a particular favourite. The Dutch have a lot of almond flavoured bakes that I like too.
@@geoffsbakingblog you got a tea time friend then, almond is also my favorite. That swedish Semla will be just perfect. Agree, the dutch have goodies in their cuisine, their Banketstaaf is yum, but if you have not tried, these are also great: swedish Toscakaka, moroccan M'hanncha, german Muskazine mexican Polvorones (wedding cookies), french Almond Paris-Brest, Dacquoise, Russe made of tant pour tant, Gateau aux Amandes, Jésuite, greek Kataïfi, italian Ciarduna, and mote nutty-notes: if you can get from amazon "Glorias Goat Milk & Pecan Candy by Las Sevillanas" and "Cajeta Quemada by Coronado"... i know you will like just as much as i do. :)
Hi Walter, I am sorry yours was dry. It may be that you need to bake it for slightly less than 25 minutes, until it is just springy to the touch and a skewer poked in the centre comes out clean.
@@geoffsbakingblog taste wise it was delicious. But the original batter could be wetter. I did the run off the spatula test and it probably was slightly more moist than yours funnily enough. 😀 but I still think a bit more liquid/milk. Thanks Geoff. You're doing great work.
I think with that much icing you could've easily done the sides. I've seen Emeril do a similar thing before and he poked holes in the cakes with tooth picks and poured a mixture of coffee and coffee liqueur onto them before icing it. The other big thing is to not use instant coffee which is typically nasty tasting, you use whatever kind you drink, but with you not being a coffee fan I can understand that.
Yes I could have done the side, but since I was doing a recipe that I found in The Guardian I decided I would do it just as that recipe suggested. From those who ate it the comments were that there was just enough coffee without overpowering it.
I'd suggest making them a cinnamon coffee cake like this, it's a big favorite of mine, though I'd suggest using actually brewed coffee not instant (we drink Folgers Classic Roast) www.food.com/recipe/cinnamon-coffee-cake-41829 OR monkey bread... SOOOO good. Though monkey bread typically is made using canned biscuits (US type) and I don't know if you guys have access to those.. You could make it from scratch but that'd be a bit of a pain. Okay this recipe actually is from scratch. toriavey.com/toris-kitchen/2013/12/american-cakes-monkey-bread/
I have made monkey bread, or at least a mini version. I don't like coffee or any sort, so I only ever have a cheap instant coffee available, just in case a visitor insists on coffee rather than tea. The cheap type might dissuade them from insisting again LOL.
Geoff Cooper Yes I heard you’re not so keen, coffee is mine and hubbys favourite, though he doesn’t like nuts..I’m afraid to make it as I’ve so much weight to lose, so I do cakes I know I can resist 🤣. We live in sheltered housing complex , there’s 3 of us do the baking for different events and our Sunday morn coffee mornings, so I’m always on the look out for ideas. I shall be glued to your channel . Though as one other lady said, your soothing voice is so relaxing, I could just nod off ...you’re a fabulous baker 👌
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Very nice many many thanks ❤
Hi Nadereh Amiri. Thank you. You are most welcome.
Massive fan of coffee & walnut cake and this recipe was a great success! We loved it !
Hi Alexandra, that's great, I am glad you enjoyed it.
I made this and it was fabulous! Thank you for such a lovely recipe, can’t wait to try some of your other recipes 👍😀
HI Sharon May McDowell. That's great. I am so glad you enjoyed it. Thanks for letting me know.
Just made this one again for myself Geoff but with half the ingredients. It's proved such a lovely recipe you've given out, I love it. Thank for all your hard work in passing on your wonderful videos. Happy days & happy baking xx
HI Linda. That's great. I hope you enjoy your cake. Thanks for your kind words.
Thanks Geoff it looks amazing I’ve watched this video three times now and I’m going to attempt
Hi Liam. That's great. I hope it turns out well for you.
Absolutely love your recipe and can't wait to bake it great demo hey! give us a smile Geoff 😁
Hi Irene. I am glad you like the recipe. I hope you enjoy the cake. I try not to smile as it makes me look gormless. LOL.
That looks simply marvelous, Geoff.
Hi Raeschimmel. Thanks very much.
Just made this & i have to say this is one of the best recipes I’ve ever tried thanks Geoff
Hi Susan, you are very welcome. I am glad you enjoyed it so much.
Made this today and it was very very good indeed, thank you for sharing yet another brilliant recipe!
HI Lucky13lucky. That's great. I am glad you enjoyed it.
Hi geoff ,,this is one of my favorite cakes to eat ...how can you not like it !!! This wikl be my cake for the week , will make tomorrow it looks scumtious,thanks for posting xxx
Hi Gilian, thanks for your comment. I hope you enjoy it. Personally I don't like it, but those who did eat it enjoyed it very much.
I love coffee and mocha flavors so this caught my eye! Looks delicious....thanks for sharing 👍
Hi, glad you like it. thanks very much.
Wow that looks awesome it’s my favourite cake I’m going to try making this when I’m in y new house. Thanks 😊
Hi Leanne. I hope you enjoy your new house, and this cake as well.
Just subscribed. I'll try this recipe next week. Looks delicious by the way 🌟
HI Maria. Thanks for subscribing. I do hope you enjoy this cake when you make it.
I'm a crazy coffee lover, and I immediately understood that this cake was for me! I made it yesterday and yes! it's everything I could wish for! Many thanks for the recipe!
Hi Yanka. I am glad you enjoyed it.
Made this Geoff, was YUM! Thank you 😊
Hi Loraine. That's great. I am so please that you enjoyed it.
Looks excellent coffee cake & walnuts! I'm a coffee person:-)! Thank you for the recipe!
hi Beata. You are welcome.
I fell asleep twice watching this video, its so ASMR. But happy baking, i made this today.
I hope you enjoyed your sleep, and the cake too.
Hi, I made this cake today. Missed out the cream in the icing though. Absolutely delicious. My husband is so happy. It’s his favourite cake. Thanks for the brilliant recipe Geoff👍🏻
Hi Ronnie. That's great. I am so glad it turned out well. Lucky husband, don't let him eat it all though.
Very nice recipe, thanks for sharing, Stay blessed and stay connected.
Hi The S Cuisine. thanks very much. I hope you stay safe too.
Well done you should be proud of your self god bless you I'm 81 but I love to make my coffie cakes for my grandurghters iv gone five Genertions so lots big mouths and middle ones to small ones so yes keeps me going happy new year to you all your family god bless ypu stay sade winnie😊
HI Winnie. Thanks very much. I am sure all those hungry mouths are grateful for your baking. Happy New Year to you too.
Hi Geoff I made this coffee cake for my nieces BD ON 4th Aug, guess what, it was gone within 20 mins with the 3 of us only ! It was really that good ! Keep your new recipes coming...................well done !
sky yeo hi, I am glad it was enjoyed. YOU MUST'VE BEEN FULL AFTER EATING THE WHOLE CAKE. LOL.
Yesssss very full indeed. Infact we hardly can finished our nice wine LOL !
sky yeo 😂😂😂!
Hello!
I made the cake using this recipe and my family loved it, it was super easy to make and easy to follow, plus delicious.
For the filling {cream} I actually missed out the cream because I did not have any and used butter, icing sugar, vanilla and coffee and it turned out very tasty and smooth. So if you don't have cream laying around the fridge it would still work out great.
Lovely recipe, thank you for sharing.
Hi Am S, I am so glad that your family enjoyed the cake. Thanks too for the suggestion for those who may not have cream available.
Thankyou for the video. Made again and always a success. Everyone loves it!!!!!
HI Jean. I am glad everyone enjoys the cake. I only wish I could, I don't like coffee LOL.
Looks great. Thanks. Will try this Geoff
Hi Walter, I hope you enjoy the cake. Thanks very much for commenting.
That looks like a good 'un Geoff. It looks very moist. I have just made Delia's lemon cake again for someone's birthday. I will try this one the next time I have a good excuse. Thanks again for another great recipe.
Hi Miles, thanks very much. It was moist, from what I was told. I didn't eat it so couldn't comment on that until others had tried it.
I always love coffee cakes and I'm definitely going to try it someday. Here's an interesting thing I found. Most cake recipes written by Chinese people require whipped egg white, but u never whip eggs. I always have trouble whipping egg whites, so ur cake receipts seem more probable.
Hi Xiao Xu. I hope you like the cake if you make it. Whipping egg whites is good for cakes, such as chiffon cake and angel cake, as they need to have a lot of air to make the cakes very light. However most cakes don't require the egg whites to be whipped.
Beautiful cake! I know someone's next birthday cake.
HI Mary Roraff, that's great. I hope the recipient enjoys it. Personally I cannot attest to the flavour since I didn't taste it, not liking coffee. But certainly it was lovely and soft and looked good.
Keep baking
Your fans will love it🎈❤️🙏🏽
HI Maeflor Ogario. That's good, I hope so.
Just learning A question . After 30 mins in the oven Gas mark4 the batter sunk to half thickness in the middle leaving a 2" rim risen and cooked. Any sugestions would be much appreciated
Hi Raymond. There are a few reasons why cakes sink in the middle. if the cake batter has been over-mixed it is likely to sink during baking, That is why the flour is stirred into the the rest of the ingredients - so there is not too much air in the batter. Another reason is if there is too much leavening agent(baking powder and/or baking soda). If the oven door is opened during baking, before the cake has had time to properly set it is likely to sink in the middle. The rule of thumb is that the oven door shouldn't be opened until at least 80% of the way through the cooking time. The cake should also be placed into the oven as soon as possible after going into the cake tins. So the oven needs to be preheated to the correct temperature before filling the cake pans. Baking soda, for instance, starts to react as soon as it is in contact with moisture/acid, and it stops reacting quite quickly. Baking powder, though, doesn't start reacting until it is heated.
@@geoffsbakingblog Thanks Geoff the birds enjoyed the collapsed remnants.
Often want to make a cake you show, but my butter is always in the fridge! Any cheat for softening it - pretty please....
Hi Julia. I have seen some people soften it in a microwave. But I prefer to cut it into pieces and place it in my oven with just the light on. That softens the cubes in about an hour.
Hi please How many grams for baking powder ?
Hi Jasmine. Three teaspoons of baking powder is 12 grams,
Another great recipe.. hope you have a friend who loves coffee... I imagined the poor cake being shunned at the back of the cupboard!!! My favourite cake though!
Hi Cozicoops, thanks very much. From memory the cake was enjoyed, but not by me LOL.
yum yummy thanks for sharing..God bless you.
Hi Star4861, you are most welcome.
Yummy I love coffee.
HI Mary. I wish I did, since then I would have tasted the cake.
Thankyou Geoff just delicious 😊
Hi Karen, thanks very much.
My all time favourite but I dare not make it because I'm alone and would eat the whole lot!
LOL I know what you mean. But I would be ok, as I don't like coffee and am not a big fan of walnuts either.
Yummy ;) how would you make this without a stand mixer?
Hi, thanks very much. You can do it without a stand mixer, in a large bowl and using a wooden spoon or a whisk to mix the sugar and butter, and then a spoon to mix in the other ingredients. Make sure the butter is very soft to make creaming with the sugar easier.
Geoff Cooper ok thankyou 😉
I think rum goes well with coffee hahah.. if i want to add any rum, where should i put it? Batter or frosting?
Hi Rizki, I think if I were adding it I would put in in the frosting, since I could taste adjust the amount until I achieved the desired level of flavour.
Geoff! I am going to make this tomorrow but only have fresh coffee available - (am in Italy) how much would you sub the coffee out for?
Hi Flare720. I am not too sure how much coffee to use, but I used 2 tablespoons of instant coffee in 1 tablespoon of water. 2 tablespoons of coffee is probably enough to make 4 cups of coffee, so maybe you could make an espresso and use 1 tablespoon of that, which I think should be strong enough to give the cake a good flavour. Then for the topping I think you can have the remaining espresso available and can it a little at a time until you have the flavour as you like it.
Thanks for the new video. Happy and safe traveling to wherever you are going for your time away. I am sure your servants will take good care of your estate while you are gone.
Thanks very much. Off to Canada, the servants have packed their bags, they think I don't know, and they are going to Skeggy(Skegness) to get some sun.
Thanks
Hi Shamim Asade. You are welcome.
Mr Cooper,
so you don't like coffee and i don't like coconut, but we still bake them :)
whats you favorite flavour?
Hi Sarah, that's rather a tricky question, but my instant reaction was 'almonds'. I think you have to go a long way to get better than things baked with almonds, Bakewell Tarts are a particular favourite. The Dutch have a lot of almond flavoured bakes that I like too.
@@geoffsbakingblog
you got a tea time friend then, almond is also my favorite. That swedish Semla will be just perfect.
Agree, the dutch have goodies in their cuisine, their Banketstaaf is yum,
but if you have not tried, these are also great:
swedish Toscakaka,
moroccan M'hanncha,
german Muskazine
mexican Polvorones (wedding cookies),
french Almond Paris-Brest, Dacquoise, Russe made of tant pour tant, Gateau aux Amandes, Jésuite,
greek Kataïfi,
italian Ciarduna,
and mote nutty-notes: if you can get from amazon "Glorias Goat Milk & Pecan Candy by Las Sevillanas" and "Cajeta Quemada by Coronado"... i know you will like just as much as i do. :)
@@sarahelmiraroystershelton1888 Hi Sarah, thanks for the list of goodies. I will work my way through them and see what I can find to try.
Made this cake following exact instructions and ingredients. Very dry. Will add more milk and cream next time.
Hi Walter, I am sorry yours was dry. It may be that you need to bake it for slightly less than 25 minutes, until it is just springy to the touch and a skewer poked in the centre comes out clean.
@@geoffsbakingblog taste wise it was delicious. But the original batter could be wetter. I did the run off the spatula test and it probably was slightly more moist than yours funnily enough. 😀 but I still think a bit more liquid/milk.
Thanks Geoff. You're doing great work.
@@walterwhite3018 Well if you add more liquid I hope it works. From memory mine wasn't particularly dry, though I can't remember it too well.
Walter White mine was dry too and I followed exactly. Only difference was that I shifted my flour in. I never just add the flour
I think with that much icing you could've easily done the sides. I've seen Emeril do a similar thing before and he poked holes in the cakes with tooth picks and poured a mixture of coffee and coffee liqueur onto them before icing it. The other big thing is to not use instant coffee which is typically nasty tasting, you use whatever kind you drink, but with you not being a coffee fan I can understand that.
Yes I could have done the side, but since I was doing a recipe that I found in The Guardian I decided I would do it just as that recipe suggested. From those who ate it the comments were that there was just enough coffee without overpowering it.
I'd suggest making them a cinnamon coffee cake like this, it's a big favorite of mine, though I'd suggest using actually brewed coffee not instant (we drink Folgers Classic Roast) www.food.com/recipe/cinnamon-coffee-cake-41829
OR monkey bread... SOOOO good. Though monkey bread typically is made using canned biscuits (US type) and I don't know if you guys have access to those.. You could make it from scratch but that'd be a bit of a pain. Okay this recipe actually is from scratch. toriavey.com/toris-kitchen/2013/12/american-cakes-monkey-bread/
I have made monkey bread, or at least a mini version. I don't like coffee or any sort, so I only ever have a cheap instant coffee available, just in case a visitor insists on coffee rather than tea. The cheap type might dissuade them from insisting again LOL.
Just subscribed
Hi Susan, thanks very much. Always good to have more subscribers.
Oooooooo my favourite ❣️
Hi Lindalou, I made it for family I am a fan of walnuts and don't like coffee.
Geoff Cooper Yes I heard you’re not so keen, coffee is mine and hubbys favourite, though he doesn’t like nuts..I’m afraid to make it as I’ve so much weight to lose, so I do cakes I know I can resist 🤣. We live in sheltered housing complex , there’s 3 of us do the baking for different events and our Sunday morn coffee mornings, so I’m always on the look out for ideas. I shall be glued to your channel . Though as one other lady said, your soothing voice is so relaxing, I could just nod off ...you’re a fabulous baker 👌
@@2nanalinda LOL. I do tend to send people to sleep.
☺☺☺☺☺
HI Endora, you look happy, :)
🙏👍👍👍👍👍❤️🇬🇧
You did not figure in the weight of the bowl! God!
Oh yes I did. If you listened to the video you would hear me say 'I know the weight of my bowl'.