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Categories:Viewed: 7 - Published at: 7 years ago
Ingredients
- 3 tablespoons instant coffee dissolved in 3 tablespoons boiling water
- 13/16 cup soured cream
- 1 1/8 cups butter soft spreadable
- 1 3/4 cups soft brown sugar light
- 4 eggs
- 2 9/16 cups self raising flour
- 4 teaspoons instant coffee
Method
- Preheat oven to 180C/Gas Mark 4/350F and grease a medium-sized roasting tin or large skillet pan. (Grease these well or line with baking parchment if you are really worried).
- In a medium-sized bowl, mix together the coffee and boiling water. Allow to cool for about 10 minutes and then add the soured cream until well combined. Set aside until needed.
- In an electric mixer, beat together the spreadable butter, sugar until pale and fluffy. Add the eggs one at a time and then alternate one spoonful at a time with the flour and sour cream mixture until well combined. Pour into your tin or pan and level the surface. Cook for 45 minutes keeping a check every 5 minutes or so until cooked.
- Mix together the syrup ingredients in a small pan and heat until just below boiling point and then pour over the cake as soon as it comes out of the oven.
- Serve hot with dollops of creme fraiche or cold for afternoon tea.
