Spelt Airfryer Coffee Cake with Coffee Icing
This spelt Airfryer coffee cake is made with coffee.
Yeah, sounds weird putting it like that if you are from the UK, where a coffee cake is only ever a cake made with coffee. However, I do know that Americans call a coffee cake any cake you would have with coffee.
We have something similar in Sweden: when they take a coffee break, it is called fika, which is both a verb and a noun. It’s serious business in Sweden. And fikabröd is anything that accompanies the coffee, that isn’t cake or cookies. Like my sweet lime bread.
So, as I said, coffee cake in the UK is just cake made with coffee. And coffee cake is absolutely one of my all-time favourites. There is something so irresistible about sponge cake with the unmistakable taste of coffee. This spelt Airfryer coffee cake was my second attempt at an Airfryer cake. My first was the beautifully fluffy Airfryer lemon cake. Gosh, I loved it so much, I was very eager to try another one. I wasn’t disappointed.
Like my lemon cake, there are no airs and graces about this cake. It is very small, has somewhat of a cracked and volcanic-like middle and won’t win any prizes for beauty. However, it is delicious. So, so good.
Topped off with coffee icing (what many would refer to as glaze), this cake was so more-ish that I quickly snaffled three slices. It’s okay though, because they were dainty and small. A bit like me. Not.
If you would like something very impressive, though, then I thoroughly recommend my two layer coffee and walnut cake. It’s one of the most popular recipes on my blog, and it’s a corker of a cake.
Spelt Airfryer Coffee Cake with Coffee Icing
Ingredients
Cake:
- 55g (¼ cup) butter (room temperature)
- 80g (⅓ cup) brown cane sugar
- 1 medium egg (room temperature)
- 120g (1 cup) spelt flour (see note 2)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 60ml (¼ cup) milk
- 1 tablespoon instant coffee
Coffee Icing:
- 2 teaspoons instant coffe
- 2 teaspoons milk
- icing/powdered sugar (just enough to make a thick icing)
- chopped roasted hazelnuts (optional)
Instructions
Cake:
- Prepare a small baking pan (mine was a 6" or 18cm springform) by greasing and using baking paper on the bottom of the pan.
- Using an electric mixer or food processor, cream the butter and sugar until light and fluffy (around 3-4 minutes). Scrape down the sides of the bowl.
- Whisk the egg in, just until well incorporated.
- Combine the flour, baking powder and baking soda and then add to the wet ingredients. Stir just until combined.
- Add the instant coffee to the milk and mix together. Leave for a minute or two until the coffee dissolves.
- Turn on your Airfryer (about two minutes before the cake is ready to bake).
- Add the coffee and milk mixture to the other ingredients. Don't over mix, just stir until everything is combined.
- Pour into the prepared pan and place it in your air fryer on 155℃ (311℉) for around 20-25 minutes. Check every now and again to make sure it's not browning too quickly on top. The cake is ready when an inserted skewer comes out clean.
- Allow to cool in the pan for around ten minutes, then remove the outer edge (if using a springform). After about 30 minutes, turn the cake out onto a wire rack to cool completely.
Coffee Icing:
- Mix the milk and instant coffee together, and leave for a couple of minutes to make sure the coffee has dissolved.
- Add as much icing sugar to reach your desired consistency.
- Pour over the cake, and think sprinkle a few chopped roasted hazelnuts (if using). Slice and enjoy!
Notes
2. You can use regular flour instead of spelt. I often interchange spelt and regular flour (and have never had any issues at all), but for the sake of transparency, I have not made this recipe with anything other than spelt flour.
