Coffee and Honey Cake - from your pantry, simple and delish

This recipe makes use of simple ingredients from your pantry and fridge, nothing complicated or fussy.  Also it incorporates custard powder which seems to linger at the back of the pantry. It is an easy to transport, no nuts or seeds, no icing flavoursome cake. Cooking in a ring pan speeds up the cooking time and makes it easy to cut and serve.  I used a local bush honey and would recommend avoiding any very strong honeys such as leatherwood etc as the flavour would overpower the coffee.  The coffee is not too strong and the honey/coffee combination is almost a deep caramel flavour, great warm or cooled.  Enjoy!  Colleen

Preparation   15 minutes

Cooking         35 - 40 minutes

Ingredients

3 teaspoons instant dry coffee granules 

1 tablespoon hot water

125 gram butter - small cubed and room temperature, not melted

1/2 cup brown sugar - loosely packed

1 teaspoon vanilla extract

1/3 cup milk

1/4 cup honey      (not a strong flavour honey)

2 eggs - lightly beaten

1 cup Self Raising Flour

1/4 cup Custard Powder

dusting of icing sugar to serve - optional

Method

Preheat oven to 170℃ fan forced

Prepare and grease well a 20 -22cm ring pan

Dissolve coffee granules in hot water in a cup - no lumps

Cream the butter and sugar in bowl of mixmaster until pale and creamy

Add the vanilla, coffee water and milk

Add honey and beat well

Incorporate the eggs and beat until combined

Sift in the SR Flour and custard powder and mix to combine.  Do not overwork the flour.

Pour batter into prepared ring pan and bake 35 - 40 minutes.  Check after 30 minutes and turn pan if necessary.

Cake is cooked when inserted skewer comes out clean.

Allow to cook in pan on cake rack for 5 minutes.

Then remove from pan by inverting onto cake rack and back up again.

Cake can be eaten slightly warm or when cooled down.

Optional Dust with icing sugar

Enjoy!   Colleen