Prep 30 mins
Cook 40 mins
My family used to own the Koffie Pot Inn in Dunedin, New Zealand. My mother used to get up early to bake one of these every Friday. It was one of the most popular cakes on sale and it was rare for any to be left over. The recipe is taken from a handwritten note. I assume the baking time is 40-60 minutes.
- 4 ounces butter
- 4 ounces sugar
- 7 ounces flour
- 1 egg, beaten
- 1 tablespoon instant coffee
- 1 teaspoon baking powder
- 1⁄2 can sweetened condensed milk
- 1 tablespoon brown sugar
- 2 ounces butter
- vanilla essence
- 1 tablespoon golden syrup
- 1 tablespoon cornflour
- Cake: Cream the butter and sugar.
- Add the egg and coffee.
- Add the sifted flour and baking powder last.
- Grease and flour a standard springform tin and spread half of the mix in the bottom.
- Caramel: Melt the ingredients slowly and carefully in a thick bottomed saucepan while constantly stirring.
- Remove from heat and allow to cool.
- Spread on top of the cake mixture in the tin.
- From the remaining cake mixture, add dollops on top of the caramel.
- Bake in a moderate 350 F/180 C oven.
Beware! If you love caramel, like I do, you will want to eat this whole cake yourself!! I mistakenly used maple syrup for the golden syrup, so my caramel sauce was a little thin, but it still turned out fine and tasted FABULOUS. I also used only half the instant coffee because I thought my kids wouldn't like it if it had a coffee flavor. They thought it was great.
Doubled this and baked in a 9x12 pan for a potluck. I would consider these squares, not cake. Yes, it is hard to spread the batter, but I found after spreading it in chunks, that I could pat it into place. I found the excessive crumbliness to be annoying, as the bars (I only cut 12) did not hold their shape when cut. Also, next time I will try to make my coffee granules smaller; the kind I used did not dissolve in the egg, and the little black flecks gave a strong coffee taste that while I loved, others may not have. The combination of coffee and caramel is wonderful, so I am willing to play with this recipe to get it how I like it. As for the reviewer that asked for advice with the rest of the tin of milk, I say just double the recipe! As for the vanilla, I added about 1/2 t (for a double recipe). I found that baking for about 28 min. at 350 worked for me. Everything else was according to the recipe, and it is very enjoyable. Thanks for posting it!
This is why one needs to read reviews before attempting to make a recipe. The batter of the cake was very much like a cookie dough. Half was barely enough to cover the base of an 8 inch springform pan. Tastewise was superb though. I am not sure if this should be called a cake.. more like a blondie or a very flat, dense cake. I will make this again though for it was well loved by my children. Thank you for posting.