I am sorry to say this cake didn't work for me .. I made it exactly as stated and unfortunately it sunk, stuck to the greased pan, and was too sweet for us .. Maybe next time I will cream the sugar and butter first, add the egg then the flour/sour cream ..
Very moist and delicious. This will be my signature cake from now for all parties! I always like my coffee stronger so I added 3.5 coffeespoons of coffee and changed the directions to a typical butter cake method. I baked it in an 8inch pan as I wanted a taller cake and when it came out of the oven, I couldn't wait to get my hands on it as the mixture itself smelt heavenly!
I unfortunately did not have white flour and used whole wheat...I think that may have been a mistake because I didn't compensate for the extra liquid that would be required when using whole wheat flour. The cake as not very moist. I iced it with cream cheese frosting. Overall, it did not please everyone - even when trying it the next day. Think I'll try again with regular flour and see how it goes.
Very nice coffeecake. Love the creamy, lightly sweet, coffee flavor. I think next time I might add one more tsp. of coffee. I only had an 8-inch square pan so I had to bake it for almost an hour. Even then the center fell some. The taste makes up for it though. Thanks for sharing it Charishma! — UPDATE, the cake seems to get sweeter the longer it sits. Next time, if I'm making it for the next day, I'll cut back on the sugar about 1/2 cup. Still yummy though!
Yes, this was a delicious, moist cake that we all loved. I put a creamcheese icing on top and boy did it disappear fast! Thanks for sharing!
Well this was really good, and I don't even like coffee flavoured cakes normally! The cake turned out nicely, although I had to use plain yoghourt instead of the cream, and about half of the sugar was white as I didn't have enough light brown left. It had an almost nougaty taste and didn't last very long in my house - I will definitely be making it again! Thanks.