Coffee Cream Cake
A rich coffee-flavored cake with a nutty cinnamon topping, perfect for coffee lovers and suitable for casual gatherings or dessert occasions.
Ingredients
Instructions
- Mix brown sugar, nuts, and cinnamon; set aside half to use later.
- Cream butter, sugar, and eggs until light and fluffy.
- Add vanilla and lemon juice; mix well.
- Gradually add flour, baking powder, baking soda, and salt; mix until combined.
- Pour batter into a greased 9-inch pan.
- Sprinkle the reserved cinnamon-sugar-nut mixture on top.
- Bake at 350°F for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you're out of sour cream, Greek yogurt can be a great substitute. You can also add a splash of coffee to the batter for an extra boost of coffee flavor, complementing the cake's essence. For a twist, try adding chocolate chips or nuts from the topping into the batter.
Serving Suggestions
This Coffee Cream Cake is delightful served warm or at room temperature. It pairs beautifully with a cup of coffee or a refreshing Cho-Mint Ice Tea. For a more indulgent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a lovely addition to brunch alongside Mother'S Old Fashioned Oatmeal Cookies and fresh fruit.
Storage & Reheating
Store any leftover Coffee Cream Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, refrigerate it, where it can last up to a week. To reheat, simply microwave individual slices for about 10-15 seconds, or warm in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cream Cake contains roughly 101 calories, with 1g protein, 22g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1765mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts in this recipe?
Absolutely! Feel free to substitute the nuts with your favorites, such as walnuts, pecans, or almonds. Each nut will impart its unique flavor to the cake, so choose one that you enjoy. Just make sure to chop them finely for even distribution in the batter and topping.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it may be due to expired baking powder or baking soda. Always check their freshness before using. Additionally, make sure to mix the batter just until combined; overmixing can lead to a dense cake. Ensure your oven is preheated to the correct temperature as well.
Can I make this cake ahead of time?
Yes, you can make the Coffee Cream Cake a day in advance. Just allow it to cool completely before storing it in an airtight container. This allows the flavors to meld beautifully. If you're planning to serve it later, consider warming it slightly before serving for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).