Easy Coffee Cake Recipe
This coffee cake recipe is so easy to make and is the perfect accompaniment to an afternoon cup of joe!! It has a buttery coffee crust topped with coffee infused cake and then layered with fluffy whipped cream. A delicious aroma of coffee fills the room whenever you make this delicious treat.
Servings: 12
Calories: 468kcal
Ingredients
Crust
- 2 cups brown sugar
- 2 cups all purpose flour
- ½ cup unsalted butter at room temperature
- 2 tbsp ground coffee
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Cake Batter
- 1 tsp baking soda
- 1 cup sour cream at room temperature
- 1 egg at room temperature
- ½ cup almonds slivered
Whipped Cream:
- 2 cups heavy cream
- 1 tbsp sugar
Instructions
- Cake
- Preheat oven to 350 degrees F.
- Grease a 9" pan and set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream together brown sugar, flour, butter, coffee, cinnamon, nutmeg and salt.
- Spoon half the mixture into the pan and press down firmly using a flat glass.
- In a separate bowl mix together baking soda, sour cream, egg, and
remaining half of crust crumbs. Pour over crust in greased pan. - Sprinkle almonds on top.
- Bake for 40-45 minutes or until a toothpick inserted into the top comes out clean.
- Cool completely before topping with whipped cream.
- Whipped Topping
- In the bowl of an electric stand mixer with the whisk attachment or with an electric hand mixer, whip heavy cream and sugar on high speed for 1-2 minutes until light and fluffy. Take care not to over mix or whipped cream will appear curdled.
- Top on cake immediately or place in an airtight container in the fridge to use at another time.
Nutrition
Serving: 1/12 Cake | Calories: 468kcal | Carbohydrates: 50g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 235mg | Fiber: 1g | Sugar: 33g