Recipe by Donna Hay from Modern Baking

This recipe is really delicious. It’s crunchy on top and fluffy inside. The cinnamon in the brown sugar just adds that little bit of extra yum. The coffee in it is subtle but amazing. Really loved making this recipe and eating it. xx

Thanks Donna xx

• 1 cup (175g) dark brown sugar
• 2 teaspoons ground cinnamon
• 2 1/2 cups (375g) self-raising flour, sifted
• 1 1/2 cups (330g) caster (superfine) sugar
• 4 eggs
• 1 1/2 cups (375ml) milk
• 250g unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 tablespoon good-quality instant coffee granules
• 60g unsalted butter, extra, melted

Preheat oven to 160°c. Line a 20cm x 30cm slice tin with non-stick baking paper. Place the brown sugar and cinnamon in a small bowl and mix to combine. Set aside.

Place the flour, sugar, eggs, milk, butter and vanilla in a large bowl and whisk until smooth. Pout half the mixture into the tin. Sprinkle with the coffee and half the brown sugar mixture. Top with the remaining cake mixture and spread evenly. Sprinkle with the remaining brown sugar mixture. Pour the extra butter over. Bake for 50-55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes, before slicing to serve. Serves 8-10