Coffee Cake

I personally like coffee very much, thus the "coffee" word really attracted me though...

Ingredients:
220g butter
150g soft brown sugar
1 tsp vanilla essence
4 eggs
2 tbsp kahlua liqueur (optional)
120g plain yoghurt
90m freshly brewed coffee syrup, cooled
350g self-raising flour, sifted
55g almond strips, toasted

Coffee syrup:
150g castor sugar
250ml water
6g instant coffee granules
1/2 tsp coffee emulco

To prepare coffee syrup:
Combine water and sugar in a small saucepan.
Cook over a medium-low heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Add instant coffee granules.
Reduce the heat and let mixtrue simmer without stirring for 13-15 minutes or until the syrup has thickened and reduced.
Add coffee emulco after the fire is turned off.
Leave syrup aside to cool completely.
Whisk yoghurt and cooled coffee syrup in a small bowl and leave aside.

Preheat oven to 180°C.
Grease a 22cm fluted cake pan.
Beat butter, brown sugar and essence until mixture is pale.
Add in eggs, one at a time, beating well after each addition.
Then add kahlua liqueur (can be subsctituted with 1 1/2 teaspoons coffee essense).

Fold in half portion of sifted flour followed by half portion of yoghurt-coffee mixture.
Repeat. Add in almond strips to mix.

Spoon the batter into prepared pan and smooth the surface.
Lightly tap the cake pan on the table top to remove air bubbles.

Bake in preheated 180°C oven for 15 minutes.
Reduce the temperature to 170°C and continue to bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean.

Stand the cake int the pan for 10-15 minutes, then turn out onto a wire rack.
Drizzle the remaining syrup on the cake.