Perfect alongside your morning cuppa, this condensed milk coffee loaf cake is easy to whip up and a little bit decadent with the addition of thick caramel icing.
Ingredients
- 2 tbsp instant coffee
- 200g unsalted butter, softened
- 1 cup brown sugar
- 400g tin Woolworths Sweetened Condensed Milk
- 3 eggs
- 2 cups self-raising flour
- 1/2 cup milk
- 2 tbsp golden syrup
- 60g butter, extra
- Walnuts, chopped, to garnish
Method
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Step 1Preheat the oven to 180C. Grease a 14cm x 24xm loaf tin and line with baking paper.
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Step 2Dissolve coffee in 1/4 cup boiling water. Beat butter, brown sugar and 1/2 cup condensed milk in a stand mixer or using hand-held beaters until creamy. Add eggs one at a time, beating well between each addition. Beat in coffee mixture, then add flour and milk and mix well. Pour into cake tin and bake for 35 minutes until a skewer inserted into the centre comes out clean.
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Step 3Leave to cool on a wire rack.
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Step 4Meanwhile, make caramel icing by combining remaining condensed milk, golden syrup and extra butter in a small saucepan. Stir over gentle heat for 2-3 minutes until thick and luscious. Allow to cool slightly.
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Step 5Spread icing over cooled cake. Sprinkle with walnuts. Slice to serve.
Recipe Notes
Use 1/2 cup condensed milk in the cake batter, and reserve the rest of the tin for the icing.
Recipe and photo by Greer Worsley.
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