30 minutes
Prep
1 hour
Cook
9
Servings
Serves 9
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30 minutes
Prep Time
1 hour
Cook Time
Intermediate
Difficulty
9
Servings
•Preheat oven to 180°C (170°C fan). Line & grease an 8” square pan.
•Now prepare cake batter. In a bowl sieve flour, baking powder, baking soda, salt & cinnamon powder. Mix everything together.
•In a stand mixer cream butter & sugar until light and fluffy
•Add eggs one at a time, mix well.
•Add milk+ yogurt mixture in wet ingredients in batches, gently mix. Then add coffee (which is dissolved in hot water & cooled) and Add prepared dry ingredients mixture and gently fold. DO NOT OVERMIX.
•In a saucepan, melt the butter, golden syrup and light brown sugar over low-medium heat, stirring until well combined and slightly bubbly. Pour into the prepared pan, spread evenly.
•Arrange pecans over the caramel layer and then pour the batter.
•Bake for 45-50 minutes. Start checking for doneness at the 45-minute mark by inserting a tooth pick into the center of the cake. It should come out with a few moist crumbs attached.
•Once baked, let the cake cool in the pan for 10 minutes. Carefully flip it onto a serving plate while it is still warm, but not hot.
•ENJOY!
At the 40-minute mark, if the cake has developed a brown layer on the top and it’s still raw inside then cover it loosely with aluminum foil to prevent the top from burning. Continue baking until a toothpick inserted into the center comes out with a few moist crumbs attached.
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