Aran Ìm

(Gaelic Coffee Cake)

This cake is more moist and flavorful when it rests overnight. Preheat the oven to 325°F/165°C. Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

225g butter, cubed at room temperature

    Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

500g granulated sugar

4 eggs

1 tablespoon vanilla

375g Alberta flour

5g salt

5ml baking powder

2.5ml baking soda

225g yoghurt, sour cream or buttermilk

Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

80g butter

Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

180g granulated sugar

30ml water

10ml vanilla

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.