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Brown sugar cakes with crème fraîche and coffee syrup

Brown sugar cakes with crème fraîche and coffee syrup

These little cakes are ready in just 35 minutes – make the coffee syrup ahead and chill for up to one week

  • Feeds 6Feeds 6
  • Ready in 35 minutes

Each serving contains

  • Energy
    1344kj 323kcal
  • Fat
    High 31%
  • Saturates
    High 58%
  • Sugar
    High 24%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 50g Co-op unsalted butter,melted, plus extra for greasing
  • 40g Co-op ground almonds
  • 50g Co-op self raising flour
  • 80g Co-op Fairtrade light brown soft sugar
  • ½ tsp baking powder
  • 1 Co-op British free range egg, beaten
  • ¼ tsp ground nutmeg, plus extra for dusting
  • 150g Co-op crème fraîche
  • 50ml espresso, made with Co-op Fairtrade espresso
  • 50g Co-op Fairtrade light brown soft sugar


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease a 6-hole muffin tin with butter and line with discs of greaseproof paper
  3. Combine the almonds, flour, sugar and baking powder in a large bowl
  4. Add the butter and beaten egg, then whisk for 2 mins, until well combined
  5. Spoon the mixture into the prepared muffin tin
  6. Cook for 15-18 mins, until risen
  7. Allow to cool slightly in the tin, then turn out onto a wire rack to cool completely
  8. Stir the nutmeg into the crème fraîche
  9. For the syrup, bring the coffee and sugar to the boil, then simmer for 5-8 mins, until thickened and syrupy
  10. Set aside to cool
  11. To serve, top each cake with a dollop of the spiced crème fraîche, drizzle over some of the coffee syrup and finish with a light dusting of nutmeg

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