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Glazed coffee cake
Photography: Brett Stevens

Ingredients

  • 85g unsalted butter, at room temperature
  • ¾ cup (165g) caster sugar
  • 2 eggs
  • 2 cups (300g) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 cup (240g) light sour cream
  • 2 tablespoons strong black coffee
  • Coffee glaze
  • 1 cup (160g) icing sugar, sifted
  • 1-2 tablespoons strong black coffee

Glazed coffee cake

By Suzanne Gibbs
  • Serving size: Serves 10 or more
  • Cooking time: More than 1 hour
Method

Preheat oven to 180°C or 160°C fan. Grease and line base and sides of two 25cm x 8cm bar pans.

Using an electric beater, cream butter and beat in sugar until pale and creamy. Add eggs, one at a time, beating well after each addition.

Sift flour with baking powder, bicarbonate of soda and ¼ teaspoon salt. Fold into creamed mixture alternately with sour cream, beginning and ending with flour. Transfer one-third of mixture to a small bowl. Add coffee and mix until well combined. Spoon half of remaining plain mixture into prepared pans, smoothing with a spatula. Top with coffee mixture, then finish with remaining plain mixture.

Bake for 45 minutes, until a skewer inserted comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make coffee glaze by placing icing sugar in a small heatproof bowl. Gradually add enough coffee to moisten, stirring until smooth. Place bowl over a saucepan of simmering water. Stir for 5 minutes, until glaze is glossy and is a pouring consistency. Add more coffee if required. Pour glaze over cake and stand for at least 10 minutes, until glaze sets. Slice.

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