Classic Coffee Swirl Cake

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (168.8 g)
  • Calories 485.4
  • Total Fat - 24.4 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 250 mg
  • Sodium - 320 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 3.8 g
  • Sugars - 27.6 g
  • Protein - 16.6 g
  • Calcium - 214.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step 1

Lightly grease a 26cm non-stick bundt pan (12-cup capacity) with cooking oil spray.

Step 2

To make coffee swirl, combine coffee, water, Natvia and cocoa in a small bowl and stir until smooth and then set aside.

Step 3

To make cake, beat margarine, Natvia, cinnamon and vanilla in large bowl of an electric mixer until light and fluffy and then beat in eggs, one at a time, until combined.

Step 4

Don’t worry if mixture looks curdled and then add buttermilk and flour, in two batches, beating on low speed until just combined.

Step 5

Spread half the batter into prepared pan and then pour over coffee swirl and using a bamboo skewer, swirl through batter and then spoon over remaining cake batter and smooth over and then using bamboo skewer to swirl batter again.

Step 6

Cook in a moderate oven (180C) for about 40 minutes, or until cooked when tested and then let stand for 10 minutes in pan before transferring to a wire rack to cool.

Step 7

Dust cake with sifted cocoa and serve with cream or yoghurt.

Tips & Variations


No special items needed.

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