COFFEE PECAN STREUSEL CAKE

COFFEE PECAN STREUSEL CAKE:
175g softened butter,
1/3cup caster sugar,
1/2cup honey,2eggs,
2+1/2 cups self-raising flour,(sifted),
3/4cup milk.
STREUSEL:
3/4cup plain flour,
1/4cup firmly packed brown sugar,
50g chilled chopped butter,
2Tbsp instant expresso coffee powder,
1/4cup finely chopped pecan nuts,2Tbsp honey.
METHOD:
(1) Preheat oven to 180°C.
Grease a 22cm round fluted ring pan.
Make Streusel:
Place flour & sugar in a bowl.
Rub in butter until mixture resembles breadcrumbs.
Stir in coffee,pecans & honey until combined. Set aside.
(3)Using an electric mixer,beat butter,sugar & 1/3cup honey until light & fluffy.
Add eggs(one at a time)beating until combined (mixture may curdle).
Stir in half the flour &half the milk until combined
Stir in remaining flour &milk.
(4)Spread 1/3 of batter into prepared pan.
Top with half the streusel.
Spread with half of remaining batter.Spread with remaining streusel.
Spread with remaining batter.Bake for 1hr&10mins or until a skewer inserted in the middle comes out clean
(Cover cake loosely with foil if overbrowning during baking).Leave in pan for 5min.
5) Place remaining honey in microwave-safe bowl.
Micro wave on high (100%) for 30secs-1min or until honey has melted,
Drizzle over cake.
Serve cake warm or cold.
Turn out onto wire rack to cool
Bron: Kim Coverdale
Plasing: Moira Botha Dyer 29/4/13