Folksy Friday – ‘Home Baking’

I’ve always enjoyed cooking but baking in particular is very rewarding, well most of the time anyway I have had my fair share of disasters too! My teacher at school always told me that I deserved to be as fat as a pig as all the recipes I chose always included fresh cream and chocolate! (but preferably both) What’s so wrong with that. Today, I’m not so keen on the fresh cream unless of course it’s clotted and is accompanied by freshly baked scones and strawberries. Simple but delicious and a lovely treat especially when British strawberries are at the best over the next few weeks. Note to oneself need to bake more scones.

On Fridays, time permitting I like to bake something for the weekend or to have when friends pop round for a cuppa when they’ve finished work and it makes a relaxing way to start the weekend. I like the idea of reviving the British tradition of afternoon tea as it is enjoyed by all ages and I secretly have a thing about lovely hand embroidered linen and cake stands and need an excuse to use both!

Today I ‘ve been in a bit of a rush so wanted to make something quick and came across a Coffee Cake recipe that I’ve not used in a while, where you virtually bung everything in and mix and it is delicious so I thought I would share it, so here it is:


What you need:

6 oz vanilla caster sugar

6 oz softened butter or margerine

3 medium free-range eggs (beaten)

7 oz SR Flour  sifted with the addition of 1 teaspoon baking powder

Pinch of salt

1 rounded desert spoon of coffee granules disolved in 2 tablespoons of hot water.

What’s next?

1. Heat oven to 180C.

2. Grease and  baseline 2 x 9 inch tins with greaseproof paper or baking parchment

3. Cream butter and sugar together with electric mixer about 2 minutes should do it (by hand might take a bit longer, consider it a workout which will entitle you to two slices it’s only fair)

4. Add beaten eggs, flour, baking powder and salt. Mix well for another 2 minutes, then stir in 1 tablespoon of the coffee mixture.

5. Divide into two tins. Bake for between 20 and 25 minutes depending on your oven. ( It should rise up beautifully, be golden brown, spring back when pressed gently with a finger)

6. When cool sandwich together with coffee butter icing made from 2oz softened butter and 4oz icing sugar and a teaspoon of the coffee mixture.

7. Top with coffee glace icing if you are really going for it (4 oz icing sugar mixed with approximately a teaspoon coffee mixture, you’ll need to use your judgement here as to whether to add more)

8.Decorate with walnut halves. Result!

Place on a cake stand (so many pretty ones available) enjoy with a a good cuppa tea or coffee and a good old natter, chilled now and ready to enjoy the weekend.

The beauty of this recipe is that it is simple, quick and delicious and far superior to anything pre-packaged  and shop bought, go on give it a go! and let me know what you think.

Happy baking!





Looking on Folksy this week I discovered lots of other lovely baking related goodies why not take a look at:

Hand Made by Kitty Clarke this lovely cupcake bunting would definitely make afternoon tea a special occasion,

 This beautifully felted jam and cream scone byAngela at Woolly Duck looks good enough to eat! and of course a good way to avoid the calories!

This is a really pretty cake stand by Squiggling About which would be a lovely way to display all your home baked goodies.

This baking bag for children by Pickle-Lily is a great gift for children after all it’s important to ensure the future of cake baking!

I just love these blue and white tea and biscuit earrings by Sulwen Crafts.

Make one day a baking day!