Sweet MEMORIES

Coffee & walnut bundt cake

SERVES 8 PREP + COOK TIME 1¼ HOURS (+ COOLING & STANDING)

30g butter, plus 185g butter, softened, extra
1 tablespoon brown sugar
2 teaspoons ground cinnamon
2 cups (200g) roasted walnuts
½ cup (125ml) milk
1 tablespoon instant coffee granules
1¹/3 cups (300g) caster sugar
3 eggs
1 cup (150g) self-raising flour
¾ cup (110g) plain flour

TOFFEE DRIZZLE

½ cup (110g) caster sugar
1/3 cup (80ml) pouring cream

1 Preheat oven to 160°C. Grease a 22cm bundt cake pan well. Dust with a little extra flour, shaking out the excess (see tip).

2 Melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and walnuts until combined. Remove from heat; cool.

3 Stir milk and coffee in a small bowl until coffee granules dissolve.

4 Beat the extra butter and caster sugar in a small bowl with an electric mixer until pale and fluffy. Beat in