Warm Coffee Cake with Sour Cream

A Coffee ‘Time’ Cake, to be honest, as there’s no coffee added to this cake! It has loads of sour cream & just the right sprinkling of cinnamon, for my taste. Enjoy this moist & absolutely delicious cake with or without a hot cup of coffee. 


This little treat has a double surprise to it ‘coz it’s layered with crunchy crumb yumminess both at the center & on top!

Crumb Topping:

1 cup sliced almonds

1/4 cup brown sugar

1/4 cup milk chocolate cut in small chunks

1/2 teaspoon ground cinnamon

1 tablespoon all purpose flour

Coffee Cake:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 cup granulated white sugar

2 eggs

1 teaspoon vanilla

3/4 cup sour cream or plain yogurt

Here’s what you do:

Preheat oven to 180 degrees C and place rack in center of oven. Butter a 9-inch spring form pan. Line the bottom of the pan with a circle of butter paper.

I prefer making the Crumb Topping first: Place the nuts on a hot pan for 8 – 10 minutes until lightly browned. Let cool and then coarsely chop. Then, in a small bowl, stir together the chopped nuts, sugar, chocolate chunks, cinnamon powder and flour. Set aside.

Coffee Cake:

In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

In the bowl beat the butter until softened (can use you electric beater). Gradually add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture, preferably in three additions, and sour cream, in two additions, alternately, starting and ending with the flour. Very importantly, mix only until combined.

Spoon half of the batter into the prepared pan, smoothing the top with a spatula. Sprinkle about half of the crumb topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining crumb topping. Bake for about 40 – 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.


Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.

Wolf down with coffee while warm !!


5 Comments Add yours

  1. Bels says:

    Wow Amen!..

    1. Bela! you gotta try this…:D

  2. Meghana says:

    Love the recipe. I will definitely love it 🙂

    1. Thanks 😄 it’s also fun to bake!

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