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 1)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 60ml (¼ cup) milk
- 1 tablespoon instant coffee
Coffee Icing:
- 2 teaspoons instant coffee
- 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" / 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
1. 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.
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.