This recipe makes a moist coffee swirl cake, cooked in a Bundt tin. If you don't have one, you can easily make it in a springform tin, buttered and the base lined with baking parchment.


  • 255g butter, softened, plus extra for greasing
  • 340g caster sugar
  • 6 large eggs
  • 240ml milk
  • 120ml sour cream
  • 370g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 2 tblsp Camp Coffee essence
  • For the Icing:
  • 150g icing sugar
  • 1–2 tbsp water
  • 2 tblsp Camp Coffee essence


  • Grease a 22cm diameter, 2-litre Bundt tin and dust it lightly with flour. Preheat the oven to 180°C (350°F), Gas Mark 4.
  • Beat together the butter and sugar in a large bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition until they are all combined.
  • Mix through the milk and sour cream, then sift in the flour and baking powder and fold through until you have a smooth cake batter.
  • Pour two-thirds of the mixture into the prepared tin.
  • Mix the coffee essence into the remaining batter. Drop tablespoonfuls of the mixture into the batter in the tin and use a knife to marble the mixtures together.
  • Place in the oven to bake for about 55 minutes until a skewer inserted into the cake comes out clean.
  • Transfer to a wire rack to cool slightly before removing the cake from the tin. Allow it to cool completely.
  • For the icing, whisk together the ingredients in a bowl until smooth and then drizzle it over the cooled cake.
  • Serve in generous slices.

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