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.

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