Sour Cream Coffee Cake With Coffee Icing

Submitted by Chef #864207

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 1 Cake
• Serves: 4-6

ingredients

• 185 g butter, chopped
• 3⁄4 cup brown sugar
• 2 eggs
• 2 cups self-raising flour
• 1 teaspoon ground cinnamon
• 1⁄2 cup sour cream
• 1⁄2 cup strong black coffee, cooled
• 1 cup icing sugar, sifted
• 10 g butter
• 2 -3 tablespoons hot strong black coffee
• 1⁄2 cup coarsely chopped pecans, toasted

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.