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
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.