- Prep Time: 20 min
- Cooking Time: 90 min
- Difficulty: Medium
- Makes: One 2.4l / 10 cup Bundt tin (or a 2lb loaf tin)
For the cake:
- 225g butter
- 350g golden caster sugar
- 4 medium eggs
- 2 teaspoons vanilla extract
- 350g Homepride plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 250ml coffee yoghurt. If you can't find this, use toffee or fudge
- 2 tablespoons Camp coffee syrup
For the topping:
- One can of caramel
- Fudge chunks / pieces
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- Pre-heat our oven to 160 degrees or gas mark 3 and prepare your Bundt by brushing with melted butter and then putting some flour in to coat all the surfaces. If you're using a loaf tin, line it with parchment.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition and adding a teaspoon of flour if the mixture starts to split.
- In a separate bowl, measure the flour and bicarbonate of soda.
- Pour the yoghurt into a jug and mix with the vanilla and Camp syrup.
- Spoon a third of the dry mixture into the eggs, butter and sugar, then a third of the yoghurt mixture and mix, then repeat till all the ingredients are incorporated.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1hour and 15 minutes but dependent on your oven it may take longer. You want a skewer inserted into the deepest part of the cake to come out clean to know it's cooked.
- Leave the cake to cool for 10 minutes if you're using the Bundt tin then turn out onto a rack.
- When the cake is completely cool, warm the caramel slightly in the microwave in a small jug or easy to pour bowl so it has a runny consistency.
- Carefully pour the warmed caramel over the runnels on your Bundt (or just in a pleasing pour up and down your loaf) and watch it drip along the cake. Decorate the caramel with the fudge chunks.