Cafe Nervosa’s sour cream coffee cake
Friday night I had a out-of-the-blue baking moment. I had some leftover sour cream which I had no idea what to do with ’cause I don’t eat the stuff. Friday was also when I got my Cafe Nervosa cookbook. Conveniently there was a sour cream coffee cake recipe. Despite having only 1 egg, I still ended up with a loaf size cake which I brought to my friend’s house on Saturday when I stopped by for coffee. It turned out pretty good except there wasn’t really much of a coffee taste. I think it can be much better with some tweaking.
Here’s the original recipe taken from Cafe Nervosa: The Connoisseur’s Cookbook:
***I halved the recipe for my loaf size cake.***
- ½ cup butter/margarine
- ½ cup shortening
- 1¼ cups sugar
- 2 large eggs
- 8 ounces sour cream
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ chopped pecans
- 2 tablespoons sugar
- 1 teaspoon instant coffee granules
- sifted icing sugar
- Beat butter and shortening till creamy. Add sugar and beat for 5-7 minutes. Add eggs, one at a time, until well incorporated. Add sour cream and mix till blended.
- Add flour, baking powder, baking soda and vanilla. Stir well. Spoon half of batter into a greased and flour 8-inch tube pan. (I forgot to grease and flour my pan but the cake came out without loosing too much cake.)
- Combine chopped pecans (or in my case, walnuts) with 2 tablespoons sugar and coffee granules; sprinkle half over batter. Pour in remaining batter and sprinkle remaining pecan sugar on top.
- Bake at 350°F (180°C) for 55 minutes (I baked mine for 30 minutes). Let cake cool in pan on a wire rack for 10-15 minutes. Remove from pan and let cool completely on wire rack. Dust with icing sugar.