Unlike other coffee cakes, this one actually tastes of coffee. Most coffee cakes I have seen, either have a little coffee taste or none at all and should be eaten with coffee.
1 cup Caster Sugar.
3 Eggs, lightly beaten.
1 teasp. Vanilla Essence.
1 tblesp. Instant Coffee powder.
3/4 cup Plain Flour.
1/2 cup S.R. Flour.
1/3 cup Sour Cream.
Preheat oven to 160c.
Grease cake tins, I used sandwich tins. (I wanted to put icing between the layers)
Beat the butter and sugar until creamy.
Add the eggs, slowly, a bit at a time, mixing between adding more.
Mix the vanilla essence and coffee in a little warm water until dissolved.
Add coffee mixture to butter mix and beat until combined.
With a large spoon, fold in the sifted flours and the sour cream. Stir until well combined.
Spoon the mixture in to prepared tin/s (You could just use a loaf tin here) and smooth out.
Bake in the oven for around 30 minutes or until skewer comes out clean.
Let cool before turning out cake. Then cool some more on a wire rack.
This is truly a delightful cake and so easy yet again. No need to ice if you don't wish. I did chocolate icing between layers and coffee butter icing on the top.