Thursday, January 12, 2012

Coffee Cake Time

I have to say I even baked after the holidays since my son was home from college break.   Here is one of my favorite coffee cake recipes that I had tried while visiting my sister and family in Oregon.  In the past, I have had different coffee cakes remembering them as very dry... This version is more moist than others.  This is definitely a keeper! 


3/4 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon cocoa
3 tablespoons currants or finely chopped raisins (I skipped this step)
1 cup toasted walnuts

3 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature
2 teaspoons vanilla
1-1/2 cups granulated sugar
3 large eggs, room temperature
2 cups sour cream, room temperature


1)  Preheat oven to 375 degrees F. Butter a 10-inch Bundt pan. Set aside.
2) To make the filling: Combine brown sugar, cinnamon and cocoa in a small bowl. Mix thoroughly. Stir in nuts and currants or raisins. Set aside.
3) To make batter: Sift flour, baking soda, baking powder and salt into a large bowl. Cream butter in bowl of an electric stand mixer, using paddle attachment. Add vanilla and sugar and beat on medium speed for a minute or two. Add eggs, one at a time, beating each until just incorporated. Scrape sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute. Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.
4) Spread a thin layer of batter in bottom of prepared pan. This will be easier to do if you use a small spoon to drop batter into pan and then smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter and three layers of nut filling. The top layer will be batter. Bake 50 to 60 minutes, or until cake tester inserted in center of cake comes out clean. Remove from oven and cool for 5 minutes.

Now enjoy a slice with a cup of coffee!


  1. Oh,h,h yum! I always think a coffee cake with sour cream is a moister cake. When I start eating again, I am going to try this one. Hugs,

  2. Hi! This looks amazing. Pat

  3. What a great recipe!
    Thank you for sharing!
    I couldn't help but notice the lovely plate too...
    All the Best,

  4. Yummy!! This looks so good! Thanks for sharing!

  5. Looks great! Like you, I would leave out the raisins too. Thank you for sharing your recipe at Potpourri Friday! Would you do me a favor and add a link to my blog?

  6. GREAT recipe, and beautiful plate! Thanks so much for sharing!

  7. I make a cake that is similar and it is delicious. Yours looks so pretty and would be perfect at tea-time. Thanks so much for stopping by!

  8. Yuuummmmm! I'd love a nice big slice of that with my coffee right now. blessings ~ tanna

  9. I haven't seen cocoa as a filler in coffee cake before, but I like it!!

  10. I love coffee cake! Thanks for the recipe! Also thank you for following me! Nice to meet you & now I'm following you as well:)

  11. Congratulations! You are the winner of my giveaway (of the Shabby Apple Dress). Email me and I'll give you all the details on how to great your fabulous dress! Mandi.

  12. Sounds delicious! Must give it a go.
    Just got back from my summer holidays so popping by to wish you a Happy New Year & I hope all your dreams come true in 2012

  13. Mmmmm that looks so good ! Great photo and love the pretty pink saucer too!

  14. Oh my goodness, this looks delicious! I would probably leave out the raisins too.
    Your header is beautiful. I'm looking forward to warmer weather again.
    I am visiting from 2805.

  15. This looks really good!!! I'm having a linky party, and would love it if you joined! Here is the link! Thanks for sharing!

  16. Sounds delicious! Thank you for joining me at Home Sweet Home!




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