Coffee Cake

Winter has definitely settled in and is here to stay a while. This calls for dressing gowns, thick socks, long and hot showers and cuddles! It's not a season for going out on the town so we had our friends over for home-made pizzas. I baked bread for us to munch on with olive oil and balsamic vinegar while the pizzas baked.

We have coffee beans from Campos on automatic order every month or two. However I cannot keep up with consuming our supply, as I never get time to sit down to a cuppa these dark, cold mornings before work (sleep in the warm bed is currently taking priority). So I decided to make a coffee based dessert using ingredients I have in the pantry. My hubby requested coffee cheesecake but I had no cream cheese. So instead I presented the dinner table with a simple coffee cake drizzled in Baileys-spiked coffee syrup.

COFFEE CAKE

Into a jug mix 1/2 cup sour cream and 1/3 cup fresh coffee (I used my espresso machine)

Into KitchenAid bowl beat 180g soft unsalted butter and 1 cup brown sugar.

Beat in 3 eggs, one at a time.

With the mixer running, add half of the sour cream mix.

Add 1 cup self-raising flour.

Add the remaining half of the sour cream mix.

Add 1 more cup self-raising flour.

Pour batter into a greased fluted ring pan and bake for approximately 50 minutes at 160 degrees.

(Check with a skewer at about 45 minutes)

COFFEE SYRUP

In a saucepan mix 1 cup fresh coffee, 1 cup white sugar and 2 tbsp liqueur such as Kahlua

(I used Baileys Irish Cream)

Stir on medium heat until syrup thickens.

Pour all over the cooled cake. Enjoy.