Coffee cake isn’t necessarily a misnomer—the title, of course, derives from what it’s meant to be consumed with. When I first found this out at about 10-years-old, and hadn’t yet learned to like coffee, I was amazed that I had been avoiding its namesake cake. By the time I enjoyed espresso, I wished it was an ingredient.
This version gives a new meaning to the name, and maintains enough buttery richness to pair with a cup of brewed coffee as well. Pick a great local dark roast for great results—try Portland Roasting Coffee’s Organic Dark Sumatra or Shuswap Coffee Company’s Trailblazer dark blend.
Honey-Walnut-Coffee Coffee Cake
Time: 1 hour
Serves: 8
Cake:
8 tablespoons butter
¾ cup sour cream
2 eggs
⅓ cup milk
¼ cup double-strength brewed coffee
2 teaspoon vanilla
¼ cup honey
¾ cup chopped walnuts
2 ½ cup flour
½ cup sugar
2 tablespoon baking powder
½ teaspoon baking soda
Topping:
4 tablespoon butter
3 tablespoon brown sugar
2 tablespoon flour
1 teaspoon salt
¼ cup chopped walnuts
Preheat oven to 375 degrees. Beat butter, sour cream, eggs, milk, coffee and vanilla in a medium bowl until well blended. Add honey and walnuts and stir into the mixture with a wooden spoon. In a separate bowl, mix remaining dry ingredients together. Fold dry ingredients into wet ingredients until fully mixed. Spray a nine-inch-by-nine-inch glass pan with cooking spray, and pour batter into pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, use fingers to work topping ingredients together. Remove cake from oven, sprinkle on topping, and bake for 5 minutes more. Remove cake from oven and cool for 15 minutes before serving. Enjoy!
