Coffee syrup cake

Coffee syrup cake

Vanessa Levis

My daughter Suzanne brought back this recipe from the Cordon Bleu Restaurant in Marylebone Lane, London. Also known as Austrian coffee cake, it’s especially moist and has a great flavour, having been soaked in a coffee and rum syrup. It’s equally at home for afternoon tea as it is for dessert.


Quantity Ingredient
185g butter, softened
220g caster sugar
3 eggs, lightly beaten
225g self-raising flour, sifted
a pinch of salt
2-3 tablespoons milk
1 1/4 cups cream, whipped
1/2 cup toasted flaked almonds, (see Tip)

Coffee syrup

Quantity Ingredient
1 cup strong black coffee
75g sugar
1/2 cup water
2 tablespoons rum


  1. Preheat the oven to 180°C. Grease a 5-cup fluted bundt or ring tin (I use a savarin mould).
  2. Using an electric mixer, cream the butter until soft, then add the sugar, a little at a time, and continue beating until light and fluffy. Gradually add the eggs, beating thoroughly after each addition.
  3. Fold in the sifted flour and salt alternately with enough milk to make a dropping consistency. Spoon into the prepared tin, smooth the top and bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for a few minutes, then release the sides a little with the help of a metal spatula and turn out onto a wire rack to cool.
  4. To make the coffee syrup, put the coffee in a heatproof jug. (A good instant coffee can be used, but make it strong.)
  5. Heat the sugar and water in a saucepan until the sugar dissolves, then boil for 2 minutes. Add to the coffee and cool. Stir in the rum.
  6. When the cake has cooled, return it to the tin. Slowly pour the coffee syrup evenly over the cake. Cover with plastic wrap and refrigerate until ready to serve. Turn out onto a serving plate and coat with whipped cream and toasted flaked almonds, or serve with a bowl of whipped cream on the side if liked.


  • To toast the almonds, spread them on a baking tray and cook in a preheated 180˚C oven, shaking the tray several times until the almonds turn a pale golden. This can be done in a heavy-based frying pan over a gentle heat but watch that the almonds don’t burn. Cool before using.
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