Walnut Coffee Cake
|1¼ cups||Brown sugar|
|0.7 cup||Canola oil|
|1 cup||Plain unsweetened yoghurt|
|1 Tbsp||Instant coffee|
|2 cups||Self raising flour|
|⅓ cup||Walnut halves|
- Heat oven to 160°C fan bake. Grease well a 22cm bundt or ring cake tin.
- Place oil, sugar, yoghurt, eggs and coffee mixture in a bowl. Beat to combine. Fold in the walnuts and sifted flour until just combined.
- Pour mixture into prepared tin and smooth the surface. Bake for 50 minutes or until a skewer inserted comes out clean. Cool in tin, then turn out.
- Spread top with coffee icing. To make the icing, place all ingredients in a bowl and beat until pale and creamy (dissolve 1 tablespoon of instant coffee with 1 tablespoon boiling water).