Blue Bottle Coffee Infused Cake

Ingredients

• Chopped nuts (1 cup)
• Cinnamon (1 tablespoon)
• Brown sugar (1 cup)
• Sour cream (1 cup)
• Brewed Blue Bottle coffee, cooled (1 cup)
• Vanilla extract (1 teaspoon)
• Eggs (3)
• Granulated sugar (1 1/2 cups)
• Unsalted butter, room temperature (1/2 cup)
• Salt (1/2 teaspoon)
• Baking soda (1 teaspoon)
• Baking powder (2 teaspoons)
• All-purpose flour (3 cups)

Instructions

1. Preheat the oven to 350°F and generously grease a 9-inch cake pan with butter or non-stick spray.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Gradually mix in the flour mixture into the butter and sugar mixture, alternating with the cooled Blue Bottle coffee and sour cream, beginning and ending with the flour mixture. The batter should be smooth and well-mixed.
5. Pour half of the batter into the prepared pan, spreading evenly.
6. In a small bowl, combine the brown sugar, cinnamon, and chopped nuts. Sprinkle half of this mixture over the batter in the pan.
7. Carefully spread the remaining batter over the sugar-nut mixture, then top with the remaining brown sugar-nut mixture.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.