Sticky Brown Sugar, Coffee & Rum Cake

Method

1. 1. Heat the oven to 180ºC/ Fan 160ºC/ 350ºF. Grease a 25cm/ 10" bundt tin well with oil and lightly flour.
2. 2. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
3. 3. With a hand whisk, beat the butter and sugar together until really light and fluffy.
4. 4. Gradually add the eggs a little bit at a time, beating until incorporated. Fold in ⅓ of the flour mix, then half the yogurt and all of the vanilla then another ⅓ of the flour mix, the rest of the yogurt and finish with the final ⅓ of the flour.
5. 5. Gradually beat in the rum, until you have smooth thick batter.
6. 6. Spoon half of the cake mix into the prepared bundt tin then mix the cinnamon, brown sugar and pecans together and scatter over the top and roughly swirl with a skewer or teaspoon. Top with the rest of the cake mix and bake for 1 hour - 1 hour 15 minutes or until a skewer inserted into the cake comes out almost clean. Set aside to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
7. 7. To make the coffee glaze, melt the butter with the espresso and rum in a small pan with the salt and vanilla. Pour this into the icing sugar and mix to a smooth glaze.
8. 8. Then, for the caramelized pecans, melt the sugar in a small saucepan with 50ml of water, bring to caramelization, then stir through the pecans and turn out onto a tray lined with parchment paper. Allow to cool completely and roughly chop.
9. 9. Put the cake onto a plate and drizzle all over with the icing and finish with the chopped pecans.
   

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Ingredients

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• METRIC