Austrian Coffee Cake

Amazing cakes have come out of Vienna and this coffee cake is a prime example of how good a sponge cake can be!

July 2020 • Jules Verne

Elizabeth, wife of our Head of Product David Deane, has learnt how to make this Austrian Coffee Cake and Apfelstrudel - both delicious Austrian sweet treats. She regularly bakes cakes and cookies for the office!


Coffee Cake 

  • 185g of caster sugar
  • 185g of unsalted butter, at room temperature
  • 3 medium free-range eggs, lightly beaten
  • 185g of self-raising flour
  • 1 pinch of salt

Coffee Liqueur

  • 125g of strong coffee, hot
  • 15g caster sugar
  • 1 tbsp of rum

Vanilla Cream

  • 300ml of whipping cream
  • 25g of icing sugar
  • 1/2 tsp vanilla extract

To Garnish

  • 2g of freeze-dried raspberries
  • 5 black figs, quartered
  • 5g crystallised rose petals


  1. Preheat an oven to 170°C/gas mark 3.5 and grease and flour a 20cm bundt ring tin.
  2. Place the sugar and butter in a food mixer and beat until light and fluffy. Add the eggs, one at a time, creaming well after each addition. Using a large metal spoon, fold in the flour and salt.
  3. Transfer the cake batter to the prepared cake tin and bake for about 25 minutes, until it is golden brown and springs back when gently pressed with your finger. Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool.
  4. Dissolve the sugar in the hot coffee then add the rum. Place the cooled cake back in the bundt tin and slowly pour the coffee liqueur over it. Invert immediately onto a serving plate and leave to cool once more.
  5. To make vanilla cream, whisk the cream, icing sugar and vanilla to medium peaks. Spread most of it over the cake using a palette knife; it does not have to look perfectly smooth.
  6. Spoon or pipe the remaining cream into the centre of the cake and level with a spatula. Grind half the freeze-dried raspberries to a powder in a pestle and mortar or with a spice grinder.
  7. Using a tea strainer, dust the raspberry powder over the cake. Garnish with the remaining raspberry pieces, arrange the figs in a circular fashion on top of the cake and sprinkle with the candied rose fragments.

Source: Great British Chefs