Print
Coffee and Cinnamon Cake with Nuts
- Cook Time: 35
- Total Time: 35 minutes
Ingredients
Scale
- 180g unsalted butter, softened
- 250g sugar
- 2 eggs
- coffee, cooled, to taste – approx 2 tbsp
- 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 – topping
Instructions
- Beat butter, sugar until fluffy. Add eggs one at a time, beating just until blended.
- Combine flour and spices, baking powder and bicarb, and add to butter mixture alternately with sour cream, beginning and ending with flour mixture, then add the coffee, making sure the batter isn’t too loose Beat at low speed until blended. Spread batter into a greased and floured/lined 13×9 pan.
- Stir together the brown sugar, pecans and second tsp of cinnamon to make the streusel topping. Sprinkle over batter. Cover with plastic wrap and chill overnight for a firmer crust.
- 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.