Iced Coffee Swirl Cake

This is a deliciously moist and dense cake. Perfect for a Bundt [ring] tin. I love them! Great to cut into slices and so easy to drizzle icing over the top and down the sides. It also uses another fave of mine - Camp Coffee. Yucky to drink, but fab in bakes. I found this recipe in  a magazine some years ago and my husband loves it!

You will need a Bundt tin or equally good in a spring form tin, about 8 or 9 inches. Pre heat your fan oven to 170C and butter your tin really well and dust it with flour, knocking off the excess over the sink.

6 os soft butter

8 oz caster sugar

1 teaspoon vanilla extract

4 large eggs

150 ml whole milk

80 ml sour cream

9 oz plain flour

1 tsp baking powder

2 tablespoonfuls Camp Coffee

In a large mixing bowl cream the butter, vanilla and sugar, then add the eggs, one at a time with a little flour if needed. Mix the milk and cream and add to your mixture alternatively with the flour. Mix well. Put some of the mixture into another bowl then add the Camp to one of them. Place  spoonful size dobs in your tin carefully then give the mixture a little swirl. Bake for about 50-55 mins until firm to the touch. Invert onto a cooling rack. Tap the tin firmly and then allow to cool.

Icing

6 oz icing sugar

2 tablespoonfuls water

2 tablespoonfuls Camp Coffee

Mix together in a small bowl and pour over the cake. Just lovely! The smell is just heavily too.

Note: my swirling was a bit rubbish.