Coffee Skillet Cake

• 3 tablespoons instant coffee dissolved in 3 tablespoons boiling water
• 13/16 cup soured cream
• 1 1/8 cups butter soft spreadable
• 1 3/4 cups soft brown sugar light
• 4 eggs
• 2 9/16 cups self raising flour
• 4 teaspoons instant coffee

1. Preheat oven to 180C/Gas Mark 4/350F and grease a medium-sized roasting tin or large skillet pan. (Grease these well or line with baking parchment if you are really worried).
2. In a medium-sized bowl, mix together the coffee and boiling water. Allow to cool for about 10 minutes and then add the soured cream until well combined. Set aside until needed.
3. In an electric mixer, beat together the spreadable butter, sugar until pale and fluffy. Add the eggs one at a time and then alternate one spoonful at a time with the flour and sour cream mixture until well combined. Pour into your tin or pan and level the surface. Cook for 45 minutes keeping a check every 5 minutes or so until cooked.
4. Mix together the syrup ingredients in a small pan and heat until just below boiling point and then pour over the cake as soon as it comes out of the oven.
5. Serve hot with dollops of creme fraiche or cold for afternoon tea.

coffee, soured cream, butter, brown sugar, eggs, flour, instant coffee

Taken from www.yummly.com/recipe/Coffee-Skillet-Cake-1557406 (may not work)