Coffee and Cinnamon Cake with Nuts

  • Author: Jane Hutton
  • Cook Time: 35
  • Total Time: 35 minutes


  • 180g unsalted butter, softened
  • 250g sugar
  • 2 eggs
  • 475g whole wheat flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 240g/ml light sour cream
  • 180g light brown sugar, firmly packed
  • 125g of nuts of your choice
  • 1 tsp cinnamon


  1. Beat butter, sugar until fluffy. Add eggs one at a time, beating just until blended.
  2. Combine flour and spices, baking powder and bicarb, and add to butter mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed until blended. Spread batter into a greased and floured/lined 13×9 pan.
  3. Stir together brown sugar, pecans and cinnamon. Sprinkle over batter. Cover with plastic wrap and chill overnight.
  4. Preheat oven to 180 C. Bake 35 minutes or until a toothpick inserted in middle comes out clean. Cool 5 to 10 minutes. Serve warm.

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