Saturday, 27 June 2015
COFFEE SWIRL CRUMBLE CAKE
1 2/3 cup plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/4 teaspoon salt
100gm butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
200ml sour cream
1/4 cup instant coffee
1 tablespoon hot water
FOR THE CRUMB TOPPING
125 gram packet chopped walnuts
1/4 cup brown sugar, packed
One tablespoon cold butter
1 tablespoon plain flour
1 tablespoon cinnamon powder
preheat oven to 180 c. grease and line the bottom of a spring form tin with baking paper.
for the topping, mix all ingredients together and put aside.
in a 2 cup measuring cup, mix the coffee with the hot water, put aside.
in a bowl, mix the flour, baking soda, baking powder and salt together. put aside.
in another bowl, using an electric mixer, cream the butter and sugar.
add the eggs, one at a time, beating well after each addition. Add in the vanilla extract.
Fold in the flour mix and the sour cream alternately. Mix until just combined.
take out a cup of mix and add to the coffee.
spoon the rest of the mix into tin and then the coffee mix on top. swirl the coffee mix through with a knife.
cover the mix evenly with the topping, pressing in lightly.
bake for 40 -50 minutes until a skewer comes out clean.
cool on a rack for 10 mins before removing sides. cool completely.
dust with icing sugar and serve.