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4.75 from 8 votes

Sour Cream Coffee Cake

Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Cakes
Servings: 10
Calories: 110kcal
Author: Lauren

Ingredients

  • 125 g of butter - softened
  • 1 cup 220g of caster sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of Di Bella Coffee Domestic Espresso
  • ¾ cup 115g of plain flour
  • ½ cup 75g of self raising flour
  • cup 90g of sour cream
  • For the Coffee Icing
  • 2 teaspoons of Di Bella Coffee Domestic Espresso
  • 1 cup 150g of icing sugar
  • 20 g of butter - melted

Instructions

  • Preheat your oven to 160 degrees and line the base and sides of a 20cm round cake tin.
  • Place the softened butter and caster sugar into the bowl of an electric mixer and combine until light and fluffy.
  • Add the eggs one at a time and mix well in between.
  • Place the coffee, vanilla extract in a small bowl and add 1 tablespoon of warm water. Mix until the coffee has dissolved. Add this coffee mixture and beat well to combine.
  • Remove the bowl from the mixer stand and using a large metal spoon fold through the sifted flours and sour cream.
  • Spoon the mixture into your prepared cake tin and gently smooth the surface before placing into the over to bake for 45 minutes or until cooked through when tested with a skewer.
  • Let the cake cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely.
  • Once the cake has cooled, prepare the icing by dissolving the coffee in 1 - 2 tablespoons of warm water before adding to a small bowl with the icing sugar and butter. Mix well until combined and spread over the cooled cake.

Nutrition

Serving: 0g | Calories: 110kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 99mg | Potassium: 22mg | Sugar: 0.1g | Vitamin A: 384IU | Calcium: 10mg | Iron: 0.2mg