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.
Ingredients
- 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
Method
- 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.
