Coffee Skillet Cake – for the Four Day Weekend

Before I head off to the seaside for more beach cooking recipes to share with you I want to share this Skillet Cake beauty.  It’s a great recipe to cook if you’ve got a crowd coming over the Easter weekend.  While you are sitting down to eat your main feast, this will happily sit in the oven doing it’s thing ready to be devoured when you are.  You can eat it as a hot pudding or cold cake for afternoon tea.

Coffee Skillet Cake for the Four Day Weekend with Beachhutcook

I cooked it in my cast iron 28cm skillet/paella pan from Houseology but it any medium roasting dish will do just remember to grease it well and you’ll be pleasantly surprised how well it turns out.

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Coffee Skillet Cake
Serves 10
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Ingredients
  1. 3 tablespoons instant coffee dissolved 3 tablespoons boiling water
  2. 180g soured cream
  3. 250g soft spreadable butter
  4. 250g soft light brown sugar
  5. 4 eggs
  6. 320g self-raising flour
  7. Coffee Syrup: 4 teaspoons instant coffee, 200g soft dark brown sugar, 200ml water
Instructions
  1. Preheat oven to 180C/Gas Mark 4/350F and grease a medium-sized roasting tin or large skillet pan.  (Grease these well or line with baking parchment if you are really worried).
  2. In a medium-sized bowl, mix together the coffee and boiling water.  Allow to cool for about 10 minutes and then add the soured cream until well combined.  Set aside until needed.
  3. In an electric mixer, beat together the spreadable butter, sugar until pale and fluffy.  Add the eggs one at a time and then alternate one spoonful at a time with the flour and sour cream mixture until well combined.  Pour into your tin or pan and level the surface.  Cook for 30-45 minutes keeping a check every 5 minutes or so until cooked.
  4. Mix together the syrup ingredients in a small pan and heat until just below boiling point and then pour over the cake as soon as it comes out of the oven.
Notes
  1. Serve hot with dollops of creme fraiche or cold for afternoon tea.
Beachhutcook.com http://beachhutcook.com/

 

 

 

Coffee Skillet Cake for the Four Day Weekend with Beachhutcook

coffee skillet cake using sour cream and a coffee syrup poured over once baked.  Easy and perfect for the four day weekend

 

I joined this recipe in with Maison Cupcakes and Casa Costello’s  #BAKEoftheWEEK

Bake-of-the-week

12 Comments

  • Reply Sophie 16th March 2016 at 2:32 pm

    This looks INCREDIBLE.

    Sophie x

  • Reply sarah 17th March 2016 at 9:16 am

    Looks tasty, I love everything cooked with coffee. My mom tried that once, will try myself now. I am thinking to add Vanilla extract in cake paste with ground cinnamon and walnuts as topping. What do you think, how it will turn, as my hubby loves vanilla flavor, need to think about him too, lol. I also write allot about coffee, hope you will enjoy our handpicked coffee machines catalogue.

  • Reply Nova (@cherishedbyme) 17th March 2016 at 10:13 am

    Looks so good!! I need a big wedge right now! x

  • Reply PERCOLATOR 18th March 2016 at 8:22 am

    Reblogged this on .

  • Reply Helen Costello (@CasaCostello) 21st March 2016 at 9:52 pm

    Oh wow, this looks perfect. I adore anything coffee – accompanied by a huge cup of it too obviously! Thanks so much for joining in with #BakeoftheWeek

  • Reply Chris Mosler 22nd March 2016 at 8:28 am

    I love that it can be cooked in a skillet! I also need a generous slice right now please!

  • Reply Sarah Trivuncic, Maison Cupcake 22nd March 2016 at 11:55 am

    I keep coming across these skillet cakes and I don’t have anything resembling a skillet so I can’t try it out! Thanks for joining in with #BAKEoftheWEEK !

    • Reply Elinor Hill aka Beachhutcook 22nd March 2016 at 11:57 am

      You can always use a well lined roasting tin. I’ve done this before. Might not look as pretty but still tastes fab!

  • Reply Kate Sutton (@IAmWitWitWoo) 29th March 2016 at 4:57 pm

    Gawd, that looks lovely! It’s cake porn for me right now because I can’t eat ‘real’ cake! Gah, it looks lovely!

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