Classic Coffee Swirl Cake

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.