Eric Stendal

Nothing beats a fine coffee cake – especially if it’s moist. I was a little bored on the weekend and despite our collective desire to take some pounds off – I felt compelled to bake a cake!

The recipe was taken from the ‘inter-webs’ and changed a wee bit by me to make it what it is below. It’s a pretty standard recipe and easy to make.

At the end of the method below I shared my icing recipe – super easy. I added a splash of dark Cuban rum to my icing but you could add cinnamon, extracts, colouring, the world is your oyster.

Ingredients

1-1/2 cups white sugar
3/4 cup butter, room temperature
3 eggs, large
1 tsp white vanilla extract
2-1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup sour cream
1/2 cup chopped walnuts

Filling

1/4 cup white sugar
1/2 tsp cardamom
1/2 tsp cinnamon

Method

1. Preheat your oven to 400°F; grease a 10-inch Bundt pan.

2. In a mixing bowl, beat together the sugar and the eggs with a mixer until fluffy and white. Add your eggs, one at a time, beating them well after each one goes in. Then, add your vanilla.

3. In a separate bowl, sift together the flour, baking soda. Add this flour mixture to the sugar and egg mixture, alternating with the sour cream. Beat the batter after each addition just until it’s mixed together.

4. Pour half of the batter into the greased Bundt pan. Smooth to the edges if need be with a spatula. Then, mix up your filling in a small bowl. Sprinkle this over the batter in the Bundt pan. Drop the remaining batter in heaping spoonfuls over the filling. Gently and carefully move the batter over your mixture to hide your filling.

5. Place in the oven and bake for 9 minutes. Lower the heat to 350°F (don’t open that door!) and bake about 40 minutes. A toothpick should come out clean when it’s ready. Do not over bake!

6. Cool on a wire rack for 5 minutes, before you gently flip it over onto a serving plate. Cool the cake completely.

7. In a bowl, mix together 1 cup of confectioner’s sugar with some cream or milk. Add the milk 1 tbsp at a time until you obtain the consistency you want. Using a spoon, gather up some icing and drizzle over the cooled cake. Place in the fridge to ‘firm up’ the icing if you wish.

8. Cut and serve!!