CINNAMON SWIRL COFFEE CAKE
serves about 12
200g unsalted butter, at room temperature, chopped, plus extra for greasing
300g caster sugar
1 tsp vanilla extract
420g plain flour, plus extra for dusting
1 tbsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
500ml sour cream
FOR THE FILLING
120g soft brown sugar
65g walnuts, finely chopped
2 tsp ground cinnamon
1½ tsp unsweetened Dutch cocoa powder TO DECORATE icing sugar
Preheat the oven to 180°C/gas 4. Generously butter a large Bundt tin and lightly dust with flour. Place the tin in the freezer until ready to use. With an electric mixer, beat together the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well between each addition. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. On a low speed, add the flour mixture in three lots, alternating with the sour cream and ending with flour.
To make the filling, combine the sugar, walnuts, cinnamon and cocoa. Spoon one-third of the batter into the tin, then sprinkle over half of the filling. Spoon another third of the batter into the tin and sprinkle with the remaining filling. Top with the remaining batter.
Using a knife, swirl the filling through the batter. Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Allow to cool and sprinkle with icing sugar to serve.