Coffee cake is a classic British cake. We love it in this house but these mini cakes are just the perfect size. Instead of using a mini cake tin I made them from a sheet cake.

Ingredients (makes 8 mini cakes with leftover cake!)

Cake

• 300 g butter
• 300 g caster sugar
• 300 g self raising flour
• 6 medium eggs
• 1 tbsp coffee, cooled

Icing

• 150 g butter
• 500 g icing sugar
• 1 tbsp coffee, cooled
• walnut halves, for topping

Method

Cake

• Preheat the oven to gas mark 3/325 F/170 C. 
• Grease and line two 26cm x 20cm baking tins with grease proof paper (it’s fine if you only have one tin too, just do it in two batches).
• Cream together the butter and sugar.
• And the eggs and flour bit by bit and mix until creamy.
  (If you have a stand mixer you can use the all in one method as I do).
• Add the coffee and beat until thoroughly combined. 
• Put half the mixture in the tin and save the rest for later, or divide the mixture between two tins.
• Bake for 15-20 mins, or until a cocktail stick comes out clean. 
• Leave to cool for a few minutes then place the sheet cake onto a cooling rack. Leave to cool completely.
• If you only did the one cake, then bake the remaining mixture and leave to cool again.
• Once cooled, using a 5.5cm (or thereabouts) circle cutter, cut 8 smaller cakes from each sheet cake – so you have 16 circular cakes altogether, 8 tops & 8 bottoms.

• On 8 of the cakes, pipe the icing in a swirl starting from the outside in (I used a Wilton open start tip 8B).
• Place the remaining 8 cakes on top, pressing them down gently.
• Pipe the icing as before, on the top of these cakes.
• Add a walnut half to the top of each cake.
• Enjoy!