A Coffee Madeira Cake is perfect for the morning. Use a strong coffee in this cake to kill two birds with one stone – breakfast cake and caffeine in one!
Horray! The Great British Bake Off is back! Have you watched the first two weeks yet?
The first time I watched the show a few years ago, I didn’t understand why the contestants were so nice to each other. At one point, one contestant ran out of counter space and a second contestant generously offered to share her counter space. It didn’t make any sense why she helped the other contestant. It drove my competitive nature crazy just watching the show and I couldn’t handle it. I never finished that series.
Since then, I’ve tuned back in to the show. Maybe after living in the UK for 2 years, the politeness of it all just seems more expected, though it still causes me to shake my head quietly to myself. I love watching it to pick up new tips and tricks for baking though, especially learning about quintessential British delights.
The first episode this year required the contestants to bake a Madeira Cake. A Madeira Cake is a British pound cake that is made with butter, eggs and flour, and traditionally flavored with lemon with candied peels on top. It should have a firm, but aerated and light texture, and if made property, there should be a crack running down the center of the loaf.
I’ve altered a traditional recipe to make a Coffee Madeira Cake. I love the flavor of coffee in cakes, and a Coffee Madeira Cake is perfect for the morning. Use a strong coffee in this cake to kill two birds with one stone – breakfast cake and caffeine in one!
This cake is perfect for a grab and go breakfast. You can bake it the night before (even up to a few nights before – just keep it stored in an airtight container), but if you have time to sit down for brunch on the weekend, it’s delicious served with fresh whipped cream on top. I hope you enjoy! Now let’s see what episode two of the #GBBO has to offer.
Coffee Madeira CakePrint Recipe
- 2 sticks unsalted butter
- 1 cup caster sugar
- 4 tablespoons instant freeze-dried coffee - dissolved in 3 tablespoons of hot water to make a thick liquid
- 4 medium eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 cup whipping cream
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- fresh strawberries - washed
- Preheat oven to 325°F / 170°C. Line a 10-inch loaf pan with parchment paper.
- In a medium bowl, mix together the flour and baking powder. Set aside.
- In a large bowl, cream together the butter, sugar and coffee until it is light and fluffy, about 7 minutes using a hand mixer.
- Add in the eggs two at a time, with a spoonful of the flour mixture with each addition. Mix until the eggs are well incorporated. Gently fold in the flour mixture.
- Pour everything into the lined loaf pan. Bake in the center of the oven for 55-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Allow to cool in the tin before removing the cake.
- When you are ready to serve, in a large bowl, whip the whipping cream, caster sugar, and vanilla until stiff peaks form. Serve each slice of the Coffee Madeira Cake with whipped cream and strawberries on top.