Description
A delightful coffee cake featuring the rich flavors of coffee and a crunchy nut topping, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup brewed coffee
- 1 cup chopped nuts (like walnuts or pecans)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Add the sour cream and brewed coffee, mixing until just combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just blended.
- In a small bowl, combine brown sugar, chopped nuts, and cinnamon for the crunch topping.
- Pour half of the batter into the prepared pan, sprinkle with half the crunch topping, then add the remaining batter and top with the rest of the crunch.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for about a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg