This is a family recipe from a special friend’s Grandma – when she first gave me the (handwritten!) recipe, it took me a few minutes (okay, a few hours!) to realise that there’s no coffee in it! It’s a cake to go with coffee. And conversation. And all the things that make you thankful for the friends you make along the way!
300g granulated sugar
350g plain flour
1 1/4 tsp bicarbonate of soda
2 1/2 tsp baking powder
300ml tub soured cream
1 tsp vanilla extract/essence
1/2 cup granulated white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 cup raisins (or chopped nuts, or both)
1. Sift four with raising agents and salt in a bowl.
2. In another bowl cream butter and sugar
3. Add eggs to butter and sugar mixture one at a time, and beat together until well combined.
4. Add the vanilla extract/essence
5. Add the dry ingredients (about 1/4 at a time) alternately with the soured cream.
6. Mix the topping ingredients together in a bowl.
7. Into a greased / lined cake tin, add a generous 1/2 of the cake batter, then top with 1/2 of the topping mix. Add the remaining batter and smooth, then top with the remaining topping mix and pat it lightly onto the top (you want it to stick to the batter a bit so that is doesn’t just fall off after baking.)
8. Bake in a 180C oven for 45-50 minutes, or until a skewer/knife/toothpick comes out cleanly.
9. Cool before releasing from the tin.
10. Serve with coffee.
11. Keeps? Who knows?! It won’t last long enough to have that problem!