Sour Cream Coffee Cake

  • Preparation Time30 mins
  • Cooking Time70 mins
  • Serves8
  • DifficultyEasy

For the streusel

55g caster sugar
60g dark brown sugar
50g walnuts, toasted and coarsely chopped
2 tsp vanilla essence
1/2 tsp ground cinnamon

For the coffee cake

280g plain flour
1 tsp bicarbonate of soda
1/2 tsp fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
160g unsalted butter, plus more for the pan, room temperature
225g caster sugar
2 large eggs, room temperature
250ml sour cream
1 1/2 tsp vanilla essence
Streusel, recipe follows
1) To make the streusel, mix the sugar, brown sugar, walnuts, vanilla and cinnamon together in a small bowl. Set aside.

2) Preheat the oven to 180C/Gas 4. Generously brush a 23cm round by 5cm deep ring tin with butter. In a medium bowl whisk the flour, bicarbonate of soda, salt, nutmeg and mace together and set it aside.

3) In a stand mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated.

4) Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.

5) Spread half the batter into the prepared tin and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter.

6) Bake the coffee cake for 1 hour 10 minutes until golden brown, or until a cocktail stick inserted into the centre of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

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