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Coffee Sour Cream Coffee Cake

 

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So I ask you…what could be better than a hot cup of coffee with a delicious piece of coffee cake?  How about a hot cup of coffee with a delicious piece of “coffee” coffee cake.  Actually my friend Sandra posed the question as to why coffee cake doesn’t contain coffee, and it got me to thinking.  Therefore, I felt the need to go to my lab, the kitchen, and start experimenting.  I mixed sour cream and very strong coffee together and added it to a vanilla based coffee cake batter. Then I decided to make a topping of sugar, cinnamon and pecans to layer throughout and on top of the coffee cake. Lastly, I made a glaze consisting of strong coffee and powdered sugar.  I added some of the glaze to the coffee cake itself and saved the rest for drizzling over the top.  I was pleasantly surprised with the outcome.  The result was a moist coffee cake, with a mild delightful taste of cinnamon and coffee.  I plan a future coffee cake experiment using espresso beans and a touch of chocolate  There’s a few steps to preparing this coffee cake, but they’re all quick and easy.  This one’s a keeper!

Here’s how I made it…

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The first thing I did was grease and flour the bottom and sides of a coffee cake pan, or you can use a bundt pan as well…

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The next thing I did was mix up my topping, which consisted of pecan chips, sugar and cinnamon…

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Then I took some sour cream, coffee liqueur and very strong cold coffee and whisked the two together…

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Next I made a coffee glaze by sifting some powdered sugar into a bowl with very strong cold coffee and I whisked them together until smooth…

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Then I sifted some cake flour into a large bowl…

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And I measured three cups into my wire mesh strainer using the dip and level method * (or you can use a sifter), and I sifted it with some baking powder and salt…  Note:  *The dip and level method simply means to dip the measuring cup into the flour, scoop up a heaping measuring cup full and level it off with a knife…

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See how fine the flour looks in the picture above…  I prefer to use cake flour in certain recipes where I’m wanting a soft textured result.  Cake flour has been pre-sifted many times and is much finer than regular flour, thus resulting in a much softer texture…

Okay, now on to mixing up the batter…

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First I placed two sticks of softened butter and some sugar into the mixing bowl of my stand mixer…

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I used my paddle attachment and mixed the two on medium speed for about one minute until the mixture was slightly creamy…

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Then I added some eggs and vanilla…

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And mixed them in on medium speed until the mixture became light and creamy, about one minute…
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Next I added half of the dry ingredients to the wet mixture.  Although I failed to take a picture, I mixed it for a few seconds on medium speed, until it was partially incorporated.  Note:  It’s important to not over incorporate the flour into the wet mixture.  I finished incorporating it when I added in the remaining ingredients….

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Then I added my sour cream coffee mixture…

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And I mixed it on medium speed for about 30 seconds just until it was incorporated…

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Next I poured the remaining dry ingredients into the batter…

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And I mixed it just until it was smooth, making sure not to over mix…  

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Now back to my topping…I sprinkled about 4 tablespoons of my topping in the bottom of my prepared pan…

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Next I spooned half of my batter into the pan and spread it out evenly with a spatula…

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Then I sprinkled a second round, 4 tablespoons, of my topping over the batter…

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And drizzled about half of my coffee glaze over the topping…

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Followed by the remaining half of my batter…

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And lastly, the rest of my topping.  I used a spatula and lightly pressed the topping into the batter…

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I baked it for about 65 minutes until a toothpick inserted into the cake came out clean…

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I removed it from the oven, ran a sharp knife around the inside edges and center tube, and gently bounced the pan up and down to ensure that the cake was loose from the bottom.  I inverted it onto a wire rack to cool, yes…no picture…

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When it cooled, I placed a serving platter on the cake and flipped it over onto the platter…

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Then I drizzled my remaining coffee glaze over the top, letting it run down the sides.  Coffee cake anyone?

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coffeesourcreamcoffeecake - 35_FotorHappy Baking!

Cindy @ My Country Table

 

 

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Coffee Sour Cream Coffee Cake


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 25
  • Cook Time: 65
  • Total Time: 90

Description

A moist delicious coffee cake made with sour cream and coffee. A cinnamon, pecan, sugar topping is tucked inside and on top, and a sweet coffee glaze is drizzled over the top.


Ingredients

For the Topping

  • 1 cup pecan chips
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

For the Coffee Glaze

  • 1/4 cup very strong coffee
  • 1 tablespoon coffee liqueur
  • 2 cups powdered sugar

For the Cake

  • 1 cup sour cream
  • 3/4 cup plus 1 tablespoon of very strong cold coffee
  • 1 tablespoon coffee liqueur
  • 2 sticks real butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons pure vanilla
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour the bottom and insides of a bundt or coffee cake pan and set aside.

For the Topping

  1. In a medium bowl, mix together the pecan chips, sugar and cinnamon and set aside.

For the Coffee Glaze

  1. Sift the powdered sugar into the coffee and coffee liqueur in a small bowl. Whisk together and set aside.

For the Cake

  1. Whisk the sour cream, coffee liqueur and coffee together in a medium bowl and set aside.
  2. Sift the cake flour into a large bowl. In a separate large bowl, measure and sift the flour again with the baking powder and salt and set aside.
  3. In the bowl of a stand mixer, using the paddle attachment, mix the butter and sugar together on medium speed for about one minute until the mixture is creamy and no longer grainy. Add the eggs and vanilla and mix on medium speed until the mixture is light and creamy, scraping down the sides of the bowl half way through. Add half of the dry ingredients and mix on low speed, just until the flour is incorporated. Add the sour cream coffee mixture and mix just to combine. Add the second half of the dry ingredients and mix just until the flour is incorporated.
  4. Sprinkle about 3 tablespoons of the topping mixture over the bottom of the pan. Spoon one half of the batter over the topping mixture. Sprinkle about 3 more tablespoons of the topping mixture over the batter. Spoon one half of the coffee glaze over the topping. Spoon the second half of the batter over the topping and glaze. Sprinkle the remaining topping over the batter and gently press the topping into the batter.
  5. Bake for about 65 minutes until a toothpick inserted into the center comes out with only fine crumbs on it.
  6. Run a knife around the edges and the inside tube of the pan to loosen the coffee cake. Gently shake the pan up and down to loosen the cake from the bottom. When you feel the cake break loose from the bottom of the pan, invert the cake onto a wire cooling rack to finish cooling.
  7. Once cake has cooled, place on a serving plate and drizzle with the remaining coffee glaze.
  8. Store in an airtight container. Coffee cake will stay fresh for 3-4 days.

Nutrition

  • Serving Size: 12

 

 

 

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