Sour Cream Coffee Coffee Cake

Dessert:  Coffee Cake

I saw this recipe from +mylifeasmrs blog post.  It originally came from her granny.  Thing is, whenever I read "coffee cake", I always imagine it to be coffee-flavoured.  Am weird like that. Coffee cake is described as cake you eat with coffee like during breakfast or coffee klatch.

Anyway, I made adjustments on the original recipe to incorporate a hint of coffee flavour in this cake, thus, Coffee Coffee cake :)

Ingredients:

1 Yellow Cake Mix (I used Betty Crocker brand)
1 cup sour cream and I mixed in a tablespoon of lemon juice 
4 lightly beaten eggs
1 small instant vanilla pudding packet (well hello Jell-o)
1 teaspoon instant coffee powder
1/2 cup vegetable oil

1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
1 tablespoon cinnamon
1/2 teaspoon instant coffee powder

Process:

• pre-heat oven to 325 degrees
• grease and flour a pound cake or bundt pan; my bundt pan is made of silicone so I just lightly greased it

The Bundt pan is ideal for dense cakes like pound or coffee cake with indentations for a decorative finish.

• in a stand mixer with paddle attachment, pour in the cake mix, sour cream, eggs, pudding mix, coffee and oil
• start on low and increase speed to medium until well combined.  Stop mixer once or twice to scrape down the sides and bottom; it's pretty sticky. A total of about 5 minutes.
• in a small bowl, mix together the sugar, nuts, cinnamon and 1/2 teaspoon instant coffee
• line liberally the bottom & sides of the bundt pan with the nut mixture
  

• reserve 2 tablespoons of the nut mixture and fold in the remainder in the batter
• pour batter in the bundt pan and top with the reserved nut mixture
  

• bake at 325 degrees for 1 hour.  Do toothpick check for done-ness
  
  
  

  

  Coffee Coffee Cake happiness.