Coffee Skillet Cake

Name: Coffee Skillet Cake
Ingredients: 3 tablespoons instant coffee dissolved in 3 tablespoons boiling water; 13/16 cup soured cream; 1 1/8 cups butter soft spreadable; 1 3/4 cups soft brown sugar light; 4 eggs; 2 9/16 cups self raising flour; 4 teaspoons instant coffee

7 ingredients

5 steps

Ingredients

3 tablespoons instant coffee dissolved in 3 tablespoons boiling water
13/16 cup soured cream
1 1/8 cups butter soft spreadable
1 3/4 cups soft brown sugar light
4 eggs
2 9/16 cups self raising flour
4 teaspoons instant coffee

Directions

1

Preheat oven to 180C/Gas Mark 4/350F and grease a medium-sized roasting tin or large skillet pan. (Grease these well or line with baking parchment if you are really worried).
2

In a medium-sized bowl, mix together the coffee and boiling water. Allow to cool for about 10 minutes and then add the soured cream until well combined. Set aside until needed.
3

In an electric mixer, beat together the spreadable butter, sugar until pale and fluffy. Add the eggs one at a time and then alternate one spoonful at a time with the flour and sour cream mixture until well combined. Pour into your tin or pan and level the surface. Cook for 45 minutes keeping a check every 5 minutes or so until cooked.
4

Mix together the syrup ingredients in a small pan and heat until just below boiling point and then pour over the cake as soon as it comes out of the oven.
5

Serve hot with dollops of creme fraiche or cold for afternoon tea.