coffee and brown sugar tray cake
- 1 cup (175g) dark brown sugar
- 2 teaspoons ground cinnamon
- 2½ cups (375g) self-raising (self-rising) flour, sifted
- 1½ cups (330g) caster (superfine) sugar
- 4 eggs
- 1½ cups (375ml) milk
- 250g unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 tablespoon good-quality instant coffee granules
- 60g unsalted butter, extra, melted
- Preheat oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the brown sugar and cinnamon in a small bowl and mix to combine. Set aside.
- Place the flour, sugar, eggs, milk, butter and vanilla in a large bowl and whisk until smooth. Pour half the mixture into the tin. Sprinkle with the coffee and half the brown sugar mixture. Top with the remaining cake mixture and spread evenly. Sprinkle with the remaining brown sugar mixture. Pour the extra butter over. Bake for 50–55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes, before slicing to serve. Serves 8–10
Photography: Chris Court
chris connolly
first made this cake when published in Sunday herald sun and now every time a make a cake they all request this cake. Thanks Donna for recipe
© DONNA HAY GROUP
