Austrian coffee cake

This luxurious coffee- and rum-soaked cake is topped with a rich vanilla cream and freeze-dried raspberries. A true showstopping celebration cake for an afternoon tea, dinner party or special occasion.

First published in 2016

When the Turkish army retreated in haste after the Battle of Vienna in 1683, they left behind bags of coffee, or so the story goes. Perhaps it was the bountiful supply of coffee that led to Vienna’s famous café culture. Many a fine cake has come out of Vienna and this coffee cake is a prime example of how good a sponge cake can be. It is really simple to make but the results are stunning. I was reminded of this when I went for dinner at my neighbour’s house. Kath baked this cake for dessert and filled it with fresh raspberries. Use whatever fruits are in season.

This recipe is from Claire Clark’s book 80 Cakes From Around the World (Absolute Press, £20).

Photography by Jean Cazals.




Austrian coffee cake

Coffee liqueur

Vanilla cream

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


Preheat an oven to 170°C/gas mark 3.5 and grease and flour a 20cm bundt ring tin
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
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
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
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
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
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 S sprinkle with the candied rose fragments
First published in 2016

Claire Clark is regarded as one of the top three pastry chefs in the world. Claire is now a freelance chef consultant based in London.

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