Traditional Coffee Cake with Dalgona Icing

Ingredients:

• 225 g or 1 3/4 cups Plain / All purpose flour (sieved)
• 2 Teaspoons baking powder
• 1/4 Teaspoon salt
• 175 g softened butter
• 200 g brown sugar
• 2/3 Cup Milk
• 2 eggs
• 1tsp Vanilla bean paste
• 1 tsp apple cider vinegar
• 4 Teaspoons instant coffee dissolved in 1 Tablespoon hot water.
• 4 tablespoons instant coffee
• 4 tablespoons granulated sugar
• 4 tablespoons boiling water

Method:

1. Preheat oven to 160 degrees Celsius. Line cake tin with baking paper.
2. To make the cake batter by creaming the butter and sugar until a pale light color.
3. Add the eggs one by one to the mixer, on a low-speed setting.
4. Keeping the mixer on a slow speed, add the coffee mixture, apple cider vinegar and milk.
5. Add flour, and baking powder to the mixture and fold until just combined.
6. Transfer the cake mixture to the greased and lined cake tin. Place in the oven for 30- 35 mins or until cake bounces back slightly when pressed gently.
7. While cake is cooling, make the icing. In a bowl, add the 4 tbsp of instant coffee, granulated sugar and boiling water. Using an electric mixer, mix on high for about 5 mins or until coffee is light, fluffy and resembles meringue. Spread over completely cooled cake.