Sour Cream Coffee Cake With Coffee Icing

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READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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