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.
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan with a removable bottom.
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.
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
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.
Spoon ⅓ of the batter into the prepared pan. Sprinkle evenly with ½ cup of pecan mixture.
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.
Bake for about 1 hour and 15 minutes, until a toothpick inserted in center of cake comes out clean.
Transfer to a rack, then let cool in the pan for about 10 minutes.
Run a thin knife around the outer and center edges of the cake to loosen; lifting from the center, remove cake from outer pan.
Invert onto a plate. Slide a knife around the bottom of the cake to loosen; remove pan completely.
Invert the cake again, nut side up, onto rack. Let cool completely.
Serve and enjoy!
- 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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