Caramel & Cinnamon Frappé Coffee Cake

How to Make a Caramel & Cinnamon Frappé Coffee Cake

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300g / 1 and 1/3 Cups Unsalted Butter

100g / 1/2 Cup Brown Sugar

200g / 1 Cup Granulated Sugar

3 Large Eggs

300g / 2 and 1/2 Cups Self-Raising Flour

4tbsp Instant Coffee + 2tbsp Warm Water & 4tbsp Milk

1tbsp Vanilla Extract

Cream the butter and sugar together. Add in the eggs one at a time followed by half of the flour. Add in the coffee mixture, vanilla and finally the remaining flour.

75g / 1/3 Cup Unsalted Butter

65g / 1/3 Cup Brown Sugar

1tbsp Cinnamon

Beat together the butter, sugar and cinnamon to form the cinnamon butter. Spoon the cake batter into two cake tins and drop cinnamon butter mixture on top and use a knife to create a marble effect. Bake the caked in an oven at 180degrees celsius for 15-20minutes.

200g / 1 Cup Granulated Sugar

90g / 1/3 Cup Lightly Salted Butter

120ml Double Cream

6tbsp Water

Heat up the sugar and water in a saucepan until the mixture turns a deep amber colour. Add in the butter and mix together. Take the saucepan off the heat and pout in the cream and stir until combined.

225g / 1 Cup Unsalted Butter

375g / 3 Cups Icing Sugar

Remaning Coffee Mixture

1tbsp Caramel Sauce

Slowly beat the butter and icing sugar together. Add the remaining coffee mixture from the cake and 1tbsp of the caramel sauce.

Spread the caramel and buttercream on the first layer of the cake and place the second cake on top. Frost the entire cake with the remaining butter cream.

600l Double Cream

2tbsp Icing Sugar

Whip the cream and icing sugar until soft peaks have formed. Spread the whipped cream on top of the cake and pipe the rest of the caramel sauce on top.