Now, about coffee cake, another, I presume is a favorite among many of us. I definitely was in the mood to bake (which is unusual), a cake with coffee. But as always, I like things to be difference or sort of unique. Instead of buying an exclusive brand of coffee, I thought it will be best to use Nescafe, always there at home. Nevertheless, by all means, you can use any type of coffee.
The cake was baked and the glaze, made with Nescafe was poured over, quite an invention I have to say. Those who sampled the cake had their opinions. Some absolutely loved it as it was, whereas the rest, heavy coffee drinkers, suggested that I should have strengthen the glaze with more coffee. However, in all fairness, they enjoyed every bite of the cake; moist and super soft, covered with a thin layer of Nescafe glaze
For the cake
3/4 cup self raising flour
1/3 cup custard powder
1/3 cup of softened butter (salted or unsalted, really - does not matter)
1/3 cup caster sugar
3 eggs - lightly beaten
1/4 cup yoghurt/sour cream
1/4 tsp baking powder
For the glaze
1 tbsp nescafe
1 1/2 tbsp butter
1/4 cup icing sugar
Melt butter and sugar in a pan over low heat.
Stir until sugar dissolves, remove from heat and let it cool down.
Meanwhile, combine eggs and yoghurt/sour cream in a mixing bowl.
Pour in the butter and sugar mixture, stirring very gently.
Sift flour and baking powder over the mixture.
Using a wooden spoon, stir until combined and PLEASE, do not over beat.
Spoon mixture into a greased square baking pan.
Bake on a preheated oven at 175C for 40 mins or until a skewer comes out clean, when inserted in the centre of cake.Simmer the glazing ingredients until it becomes a thick syrup.
Pour over the cake immediately after removing from oven.
Let the cake cool down before cutting to any shapes your prefer.
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