180°C, 350°F, Gas Mark 4


2 oz post grape nuts 12 ½ oz flour
3 ¾ oz sugar 1 tspn baking soda
2 tspns instant coffee ½ tspn baking powder
2 tspns cinnamon ½ tspn salt
8 fl oz sour cream 4 oz softened butter
2 eggs ½ tspn vanilla essence

Mix cereal with ½ cup sugar, the instant coffee and cinnamon; set aside. Mix flour with 1 cup sugar, the baking soda, baking powder and salt in a large mixing bowl. Add sour cream, butter, eggs and vanilla. Blend at low speed with electric mixer, then beat for 1 minute at medium speed. Spread one third of the batter in a greased 8-inch square tin; sprinkle with half of the cereal mixture. Repeat layers and top with remaining batter. Bake for 45 to 50 minutes or, until tooth pick inserted into the centre comes out clean. Cool in pan; spread with coffee glaze.

Coffee glaze: Gradually blend 2 tbspns cooled, brewed coffee into 6 ¾ oz sifted icing sugar. Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake