Classic Coffee Swirl Cake
Recipe: #31927
May 02, 2019
Categories: Desserts, Cakes, Tube/Bundt, Snacks, Eggs, Game/Sports Day, Picnic, Potluck Oven Bake, Vegetarian, Sugar Substitute, Flour, Butter/Margarine, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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