• Rolling pin icon
    Prep Time: 20 min
  • Cooker icon
    Cooking Time: 90 min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    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.