i like my coffee caked.

one of my favourite things after a nice, long meal & warm conversation is a cup of coffee {or tea} and a slice of coffee cake. this is not cake with coffee in it ~ it is a simple & scrumptious light cake served after dinner.

if you’re looking for a light dessert, that is guaranteed to hit the spot, then look no further. i was given this recipe from a girlfriend and it is my favourite one to date.

{beautifuly brown sugar/cinnamon swirl}

you need:

5″ x 8″ square pan

1/2 cup softened butter

1 cup sour cream with 1 tsp of baking soda stirred in {let stand for 5 mins ~ it will begin to foam}
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cups cake and pastry flour {sifted before measured}
1/4 tsp salt
1 tsp baking powder

for the topping:
1/2 cup packed brown sugar
1/4 cup crushed pecans
1/2 to 1 tsp cinnamon

preheat the oven to 325° 
rub your pan with butter and then sprinkle with flour ~ bang the side of the pan going all around so the surface is just dusted with the flour
in a large mixer, cream butter & then add sugar. 
once this is fluffy, add the eggs one at a time & then the vanilla
in a separate bowl mix together the flour, salt & baking powder
add the flour and sour cream mixtures into the butter alternately ~ beginning and ending with flour

{tip: try to fold the mixture, if you over mix it the cake won’t rise properly}

after the ingredients are all mixed together, add half of the mixture to the pan
mix together your topping ingredients & sprinkle half of it over top of the first layer of batter
lay the rest of the batter over top, keeping it even 

sprinkle the rest of the topping on the second batter layer 
bake for about 30-35 minutes
check if finished by putting a tooth pick into the centre ~ if it comes out clean and the cake springs back when you lightly touch the top then it’s finished

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