Project Food Blog

Austrian Coffee Cake


170 g caster sugar
170 g margarine
170 g self raising flour
3 beaten eggs
1/2 pint strong coffee (3 heaped tsp coffee)
2 tsp sugar
2 tbsp cherry brandy
100 g  Icing Sugar - sieved 
Approx 30ml Water


Cream margarine, sugar and eggs. Gradually add flour. Pour into a well greased sponge ring tin and bake in the centre of the oven, at 190 °C for 30 mins. 

Mix together coffee, cherry brandy and the remaining sugar. When the sponge is cool, pour mixture evenly over the cake. 

Finally,place the sieved icing sugar in a mixing bowl, add the water and  beat until smooth and thick enough to thickly coat the back of a spoon.

If you find the mixture is too thin, add  more sieved icing sugar. If it's too thick add more water a few drops at a time as a little liquid goes a long way.

Glaze the cake, ready to serve.

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