Friday, October 2, 2015
Recently, my friend Sandra gave me a pile of magazines to read. After reading them, I tore out the good recipes for a rainy day. One of those recipes was for a delicious coffee cake, found in Womens' Day.
This coffee cake was extra special because it contained a caramel swirl - yum! I happened to have some Caramel Top'n'Fill to use up, so this was the perfect cake for that purpose.
The cake was delicious and disappeared at work very quickly - a sure sign of a winner.
To make this cake, you will need:
185g chopped butter
3/4 cup brown sugar
1/2 cup strong black coffee
2 eggs, whisked
1/2 cup light sour cream
2 cups self raising flour
1/2 cup Caramel Top'n'Fill
Preheat your oven to 180 degrees Celsius and grease and line a 10cm x 20cm loaf pan.
Melt the butter and sugar together in a medium saucepan, then add the coffee and set aside to cool for 10 minutes.
Whisk together the eggs and sour cream, then stir into the butter mixture alternately with the flour.
Pour half the cake batter into the prepared tin. Swirl the caramel through the batter, then top with the remaining batter, and smooth the top.
Bake in the preheated oven for 55-60 minutes, before removing from the oven and cooling in the tin for 5 minutes. Unmould onto a wire rack to cool completely.
For the icing, combine 1 cup icing sugar and 10g butter in a heatproof bowl. Stir through just enough strong, hot black coffee to make a paste (~ 2-3 tablespoons). Place over a saucepan of simmering water and heat gently until the mixture is spreadable. Spread over the cooled cake and top with chopped nuts (they said almonds, I used walnuts).