Description
A cozy, moist coffee cake topped with a sweet, crunchy layer of brown sugar, cinnamon, and nuts. This classic Dorie Greenspan recipe is rich with coffee flavor and perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed coffee
- 1/2 cup brown sugar (for topping)
- 1/2 cup chopped pecans or walnuts (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 350°F and grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in sour cream, coffee, and vanilla extract until well combined.
- Fold in the dry ingredients gently until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix brown sugar, chopped nuts, cinnamon, and melted butter.
- Sprinkle the topping mixture evenly over the batter.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- For a nut-free version, omit the nuts and use more brown sugar in the topping.
- Greek yogurt can be substituted for sour cream.
- To enhance the coffee flavor, use instant espresso powder.
- The cake stays moist for several days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg