Austrian Coffee Cake
Ingredients
- 185g Butter
- 185g Castor sugar
- 3 Eggs beaten
- 185g SR flour
- Pinch Salt
- 285mL Strong black coffee, sugar rum or brandy to taste (to pour over after cooking)
- Toasted Almonds (if desired)
Topping
- 285mL Cream
- 2 teas Icing sugar
- 2 drops Vanilla
Procedure
Cream butter & sugar. Beat in eggs a little each time and lastly fold in sifted flour & salt, with a metal spoon. Turn mixture into a greased ring mold tin & bake 25-30 minutes to 190 degrees. When cake is cooked take out of oven, remove from tin & allow to cool. When cold return to tin. Mix coffee, sugar rum/brandy & pour slowly over the cake distributing well. Remove from tin. Whip cream with icing sugar & vanilla.
—Maria Zamperoni
