Coffee-and-Cream Coffee Cake
Try this delicious recipe!
Servings: Makes 12–14 servings
Ingredients
Directions
Preheat oven to 350°. Grease and flour a 10-inch tube pan with a removable bottom. In a small bowl, combine pecan pieces with 3/4 cup sugar, cinnamon, and 1 Tbsp. espresso. In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 tsp. espresso. Set both aside.
In the bowl of an electric mixer fitted with paddle attachment, beat butter until fluffy; slowly add remaining 1 3/4 cups sugar, beating until blended, about 2 minutes. Scrape down sides of bowl. Beat at high speed another 2 minutes. Reduce speed to low; beat in eggs one at a time. Beat in vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.
Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup pecan mixture. Top with another 1/3 of the batter; sprinkle again with 1/2 cup pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Transfer to a rack; let cool in pan 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 cake again, nut side up, onto rack. Let cool completely before serving.
In the bowl of an electric mixer fitted with paddle attachment, beat butter until fluffy; slowly add remaining 1 3/4 cups sugar, beating until blended, about 2 minutes. Scrape down sides of bowl. Beat at high speed another 2 minutes. Reduce speed to low; beat in eggs one at a time. Beat in vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.
Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup pecan mixture. Top with another 1/3 of the batter; sprinkle again with 1/2 cup pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Transfer to a rack; let cool in pan 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 cake again, nut side up, onto rack. Let cool completely before serving.
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