Sour Cream Coffee Cake With Coffee Icing

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Great for an afternoon tea party with your girlfriends! I used a strong plunger coffee, but you can also use 2 teaspoons of instant coffee in 1/2 a cup of boiling water.

Ingredients Nutrition

Directions

  1. Preheat oven to moderate, 180 degrees Celcius.
  2. Lightly grease and line a 10 by 20cm loaf pan.
  3. In a small bowl, using an electric mixer, cream butter and sugar together until light.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift flour and cinnamon together.
  6. Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
  7. Bake for 40-45 minutes until cooked, test with a skewer.
  8. Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
  9. COFFEE ICING.
  10. Combine icing sugar and butter in a small heatproof bowl.
  11. Stir in enough coffee to make a smooth paste.
  12. Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
  13. Spread over the cooled cake with a spatula.
  14. Sprinle with pecans.

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