1/2 cup light sour cream
1 1/3 cups strong brewed black coffee
180g butter, softened
1 cup brown sugar
3 eggs
2 cups self-raising flour, sifted
1 cup white sugar
2 tablespoons Kahlua liqueur, optional


1. Preheat oven to 180°C. Grease a 22cm (base) fluted ring pan. Refrigerate for 10 minutes. Grease again. Refrigerate for a further 5 minutes.

2. Place sour cream and 1/3 cup coffee into a jug. Whisk with a fork to combine. Using an electric mixer, beat butter and brown sugar until pale. Add eggs, 1 at a time, beating well after each addition. Add half the flour to egg mixture. Mix well. Stir in half the sour cream mixture. Repeat with remaining flour and sour cream mixture.

3. Spoon cake batter into prepared pan. Smooth surface. Tap cake pan on bench to remove air bubbles. Bake for 45 to 50 minutes or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool.

4. Combine white sugar, liqueur and remaining 1 cup coffee in a saucepan over medium-low heat. Cook, stirring, until sugar dissolves and mixture comes to the boil. Reduce heat to low. Simmer, without stirring, for 15 minutes or until syrup has thickened and reduced. Set aside to cool.

5. Transfer cake to a serving plate. Drizzle with coffee syrup when ready to serve.