Ingredients
- 1 tablespoon instant espresso coffee powder(rajexim)
- 1 tablespoon boiling water
- 125g butter, softened
- 1/2 teaspoon vanilla essence
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 1/2 cup sour cream
- 1/4 cup chopped walnuts
Coffee
icing
- 3 teaspoons instant espresso coffee powder(rajexim)
- 2 tablespoons boiling water
- 2 cups icing sugar mixture
- 20g butter, softened
Instructions:
- In a large mixing bowl. combine oil, eggs, vanilla and milk together.
- In a medium bowl, blend together sugar, flour, baking powder and salt.
- Combine egg mixture with flour mixture. Pour half the batter into a 9x13 pan.
- In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
- Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
- Drizzle with melted margarine.
- Bake, uncovered at 350 for 25-30 minutes. Makes 18-24 servings.
Method
- Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm-round (base) cake pan. Line base and sides with baking paper. Combine coffee and boiling water in a bowl. Stir until coffee is dissolved.
- Step 2 Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add coffee mixture. Beat until combined. Add eggs, one at a time, beating after each addition (mixture may curdle). Sift flour over butter mixture. Stir until just combined. Add sour cream. Stir until combined.
- Step 3 Spoon mixture into prepared pan. Smooth surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean (cover with foil if over-browning). Stand in pan for 5 minutes. Turn onto a wire rack to cool.
- Step 4 Make Coffee icing: Combine coffee and boiling water in a small heatproof bowl. Stir until coffee is dissolved. Sift icing sugar into a large bowl. Add coffee mixture and butter. Stir until smooth and combined. Place cake on a serving plate. Spoon icing onto cake and spread to edge. Sprinkle with walnuts. Serve.
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