- 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
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.