Ingredients
Melted unsalted butter, for greasing
Self-raising flour, for dusting
Whipped cream, to serve
CAKE
2 tablespoons instant coffee granules
1/3 cup milk
2 teaspoons vanilla extract
150g unsalted butter, chopped, at room temperature
1¼ cups caster sugar
3 eggs
1¼ cups self-raising flour
1/3 cup custard powder
CINNAMON SYRUP
½ cup caster sugar
1 teaspoon instant coffee granules
1 teaspoon instant coffee granules
Method
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Grease a 24cm round, non-stick bundt pan with melted butter. Sprinkle over flour. Tap pan to coat greased surface evenly. Shake away excess.
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To make cake, dissolve coffee in 1 tablespoon hot water in a jug. Stir in milk and vanilla.
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Beat butter and sugar in a small bowl of an electric mixer until light and creamy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Stir in combined sifted flour and custard powder with coffee mixture, in two batches. Spoon into prepared pan. Smooth over top.
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Cook in a moderate oven (180C) for about 30 minutes, or until a skewer inserted into cake comes out clean. Remove from oven. Poke holes at intervals over top of cake, from top to base.
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Meanwhile, make syrup. Place all ingredients with ½ cup water in a medium saucepan. Stir over heat until sugar is dissolved. Bring to boil. Gently boil for about 4 to 5 minutes, or until slightly thickened.
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Pour half the hot syrup over hot cake in pan. Stand cake in pan 15 minutes. Invert onto a wire rack standing on an oven tray. Drizzle with remaining syrup.
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Serve warm or at room temperature with cream.
TIP! Non-stick bundt pans are available from Woolworths supermarkets. Cake can be made up to five days ahead. Store in an airtight container. Refrigerate in hot weather.
