A delicious fluffy afternoon tea cake with a hit of coffee and chocolate.
Ingredients
1 cup sugar
150g butter
2 eggs
1 1/2 cups sour cream
1 tbsp coffee granules dissolved in 2 tbsp hot water
1 3/4 cups plain flour
1 tsp baking powder
1/4 cup cocoa
1 tsp bicarbonate soda
<b>Cream garnish </b>
300ml thick cream softly whipped
1tsp coffee granules
1 tbsp cocoa powder
2 tbsp maple syrup
<b>Struesel topping</b>
Blend all the ingredients until a coarse texture-
1 cup almonds whole roasted
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
Method
Preheat the oven to 190 degrees.
Cream the butter and sugar in an electric mixer until white and fluffy.
Add in the eggs and sour cream (the mixture will look split so don't stress).
Add in the coffee mixture and fold through the sifted dried ingredients.
Fold through with a spoon, be careful not to overwork the gluten in the flour.
Pour into a lined 30 cm cake tin, until three quarters full, and top with the blended struesel mixture.
Pour any leftover mixture into lined cupcake or muffin tray, until three quarters full and top with the strusel mixture.
Bake at 190 degrees for 40 minutes, a skewer should come out clean when you insert it in the centre of the cake.
Remove from the tin after 10 minutes.
Rest on a cooling rack, and serve with the flavoured whipped cream... enjoy!