Glazed Coffee Bundt Cake
ready in 2 h. 5 min.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
Cream together the butter and sugar in a mixing bowl until pale and thick. Beat in the eggs, one by one, adding the vanilla extract at the same time.
Fold through the baking powder, bicarbonate of soda, flour, and sour cream. Dissolve half the coffee granules in a tablespoon of boiling water.
Fold the dissolved coffee into the batter until fully incorporated. Spoon the batter into a large bundt cake tin.
Bake in the oven for 1 hour 20 minutes. Test with a toothpick, if it comes out clean, it's ready. If not, return to the oven for a further 10-20 minutes until done.
Remove to a wire rack to cool. Combine the remaining coffee granules with the cream and Golden Syrup in a saucepan.
Warm over a low heat, until the coffee has dissolved evenly. Turn out the cake once cool and pour over the icing before serving.