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Sour Cream Coffee Cake

This is a classic coffee cake recipe that is incredibly moist and only improves in flavour the next day. We added a decadent Brown Sugar Espresso ribbon in the middle and sprinkled the filling on top.

Sour Cream Coffee Cake
1/2 cup (113 g) butter, room temperature
1 cup (200 g) sugar
2 eggs
1 1/2 cup (210 g) Flourist Sifted Red Fife Wheat Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (250 g) sour cream
1 tsp vanilla

Brown Sugar Espresso Filling
1/3 cup (65 g) brown sugar
1 tbsp ground espresso
1 tsp cinnamon

Preheat the oven to 350°F. Coat a 9.5 inch tube pan (or 9x13 inch cake pan) generously with melted butter, getting into all the edges and curves. 

In a small bowl, combine all of the Brown Sugar Espresso filling ingredients together and set aside.  

In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. 

In a separate bowl, sift together flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture alternately with the sour cream and vanilla. Starting with the dry ingredients and ending with the sour cream. Do not over mix. 

Pour half of the batter into the prepared pan. Sprinkle half of the Brown Sugar Espresso filling all over the cake. Pour the remaining batter and sprinkle the rest of the filling evenly over the cake. 

Bake for 30-40 minutes, until a cake tester comes out clean. Cool completely before slicing and serving. 

17 comments

Leslie

Simple and delicious. This is so incredibly tender, not too sweet, and great the next day. I added a simple vanilla glaze per preference but the cake recipe was followed exactly and for that I wouldn’t change a thing.

Roberta Kuzyk-Burton

Perfect. Just had my 3rd piece with a latte on a Sunday morning. Hope there will be some left for the kids….

sandra bigioni

DELICIOUS!!
Always a favourite wherever I go.

Cheryl Reid

Also, further to my previous post, I used 0% Greek yogurt as that was all I had and it came out great. Have made it many times using the yogurt in place of sour cream

Chantal @ Flourist

Hi Gabe! Both instant or regular espresso grounds will work in this recipe. And to answer Dana’s question, you could use regular coffee grounds though the coarser grind might leave some grit and the coffee flavour won’t be as pronounced.

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