Coffee streusel cake

• porsi: Serves 8—10

Bahan-bahan

For the streusel:

60g chopped walnuts, almonds and Brazil nuts

30g caster sugar

30g demerara sugar or light brown sugar

For the cake:

225g caster sugar

110g butter, softened

2 eggs

300g plain flour

1 tsp bicarbonate of soda

1 tsp baking powder

300ml Greek yoghurt

75ml strong coffee, cooled

For the icing:

200g icing sugar, sieved

2 tsp coffee essence (or 2 tsp instant coffee dissolved in 2 tbsp boiling water)

50g walnuts, Brazil nuts or almonds, toasted and chopped

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4. Grease and flour a 25cm Bundt tin.

2 Combine all the streusel ingredients in a small bowl and set aside.

3 To make the cake, beat together the sugar and butter in a mixer until light and creamy. Add the eggs one at a time, beating well after each addition.

4 In a separate bowl, stir together the flour, bicarbonate of soda and baking powder. Add to the creamed mixture, alternating with the yoghurt and coffee. Mix until just combined.

5 Spoon half of the batter into the prepared tin and sprinkle with the streusel. Dollop the rest of the batter over the top and smooth with the back of a spoon. Bake for 40-45 minutes, until a toothpick inserted in the middle of the cake comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a rack to cool completely.

6 To make the icing, stir the icing sugar and coffee together until it's as thick as honey. Spoon over the top of the cake, letting it drizzle down over the sides. Top with the chopped toasted nuts.