Sour Cream Coffee Cake With Coffee Icing

Name: Sour Cream Coffee Cake With Coffee Icing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 Cake, 4-6 serving(s)
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

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Recipe 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.

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READY IN: 1hr 5mins

SERVES: 4-6

YIELD: 1 Cake

UNITS: US

INGREDIENTS

Nutrition

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

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.