Coffee Cake
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Source & History
This is another of my mother's recipes - she used to take it when she was asked to bring a cake to a morning tea. If we were lucky, some would come home. The cake is really moist and the filling marbles through it as it cooks.
Note
- Mum always used to use flaked almonds (the ones sliced lengthwise) as the nuts for this (eliminates the need to chop nuts).
- Author
- Aileen Sorohan
Ingredients
- 1/2 cup Butter
- 1 cup white sugar
- 2 eggs
- 1 cup sour cream
- 1 1/2 cups flour plain
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup nuts chopped (usually use flaked almonds)
Instructions
- To make the cake: Cream butter & sugar then gradually add eggs & sour cream.
- Sift together flour, baking powder, baking soda & salt. Add to the creamed ingredients.
- To make the filling: In a separate bowl combine brown sugar, cinnamon & nuts.
- Put half the cake batter in a 20cm square pan.
- Sprinkle with half the filling.
- Add remaining batter & top with remaining filling.
- Bake in a moderate oven for 40min.