Coffee Cake

• 125 grams butter
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3/4 cup Plain Flour
• 1/2 cup Self Raising Flour
• 1 tablespoon instant coffee
• 1/3 cup sour cream
• 1/2 cup walnuts

Preheat the oven to 160 degrees.  Grease a round tin well with butter or line with baking paper.  Using electric beaters, beat together the butter and brown sugar until light and fluffy.  Add the eggs one at a time and mix well after each addition.  In a small cup, mix together the coffee and the vanilla until the coffee is ‘melted’ – if needed add a tiny splash of water.  Add the coffee mixture to the bowl and mix to combine.  Sift the flour well.  Using a large metal spoon, gently fold in the flour alternatively with the sour cream until JUST combined – don’t overmix.  Stir in the walnuts gently.

Pour into the greased tin and bake for 30- 40 minutes or until a skewer comes out clean.  Let the cake cook on a wire rack.  Serve with coffee icing.

Coffee Icing

• 1/2 teaspoon coffee powder
• 25 grams butter melted
• 1 teaspoon vanilla extract
• 2 teaspoons hot water
• 1.5 cups sifted icing sugar

Dissolve the coffee into the hot water.  Mix together the butter, vanilla and coffee mixture, and stir in the sifted icing sugar