Coffee-and-Cream Coffee Cake Recipe

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Ethel May Modified: March 25, 2022
Coffee-and-Cream Coffee Cake Recipe

How To Make Coffee-and-Cream Coffee Cake

This luscious coffee cake is a tastefully spiced dessert that’ll keep you up all day! It’s packed with walnuts, espresso, and sour cream for a moist cake.

Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Cool Time: 10 minutes
Total: 1 hour 55 minutes

Serves:

Ingredients

  • 8tbspunsalted butter
  • cupsall-purpose flour
  • ¾cuppecan pieces
  • cupssugar
  • tbspcinnamon
  • 1tbspground espresso
  • 2tspbaking powder
  • 1tspbaking soda
  • 1tspkosher salt
  • 3large eggs
  • 1tbspvanilla extract
  • 1sour cream cube

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan with a removable bottom.

  2. In a small bowl, combine pecan pieces with ¾ cup of sugar, cinnamon, and 1 tablespoon of espresso. In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons of espresso. Set both aside.

  3. In the bowl of an electric mixer fitted with paddle attachment, beat the butter, until fluffy. Then, slowly add the remaining 1¾ cups of sugar, beating for about 2 minutes, until blended. Scrape down sides of bowl

  4. Beat at high speed another 2 minutes. Reduce speed to low; beat in the eggs one at a time. Beat in the vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.

  5. Spoon ⅓ of the batter into the prepared pan. Sprinkle evenly with ½ cup of pecan mixture.

  6. Top with another ⅓ of the batter; sprinkle again with ½ cup of pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture.

  7. Bake for about 1 hour and 15 minutes, until a toothpick inserted in center of cake comes out clean.

  8. Transfer to a rack, then let cool in the pan for about 10 minutes.

  9. Run a thin knife around the outer and center edges of the cake to loosen; lifting from the center, remove cake from outer pan.

  10. Invert onto a plate. Slide a knife around the bottom of the cake to loosen; remove pan completely.

  11. Invert the cake again, nut side up, onto rack. Let cool completely.

  12. Serve and enjoy!

Nutrition

  • Calories: 375.41kcal
  • Fat: 11.76g
  • Saturated Fat: 4.89g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 4.29g
  • Polyunsaturated Fat: 1.74g
  • Carbohydrates: 63.04g
  • Fiber: 1.86g
  • Sugar: 36.12g
  • Protein: 5.40g
  • Cholesterol: 57.30mg
  • Sodium: 225.92mg
  • Calcium: 73.97mg
  • Potassium: 81.27mg
  • Iron: 2.04mg
  • Vitamin A: 72.93µg
  • Vitamin C: 0.09mg
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