Teresa's Recipes
Stumptown Coffee Cake
Indulge in the rich flavors of this delightful Stumptown Coffee Cake, a perfect blend of moist cake and aromatic coffee. Inspired by the famed coffee culture of Portland, Oregon, this cake is a delightful companion to your morning brew or a sweet treat for any occasion. Each bite offers a burst of cinnamon and nutty goodness, making it a lovely addition to brunch or a cozy afternoon snack. Serve it warm with a drizzle of coffee glaze for an extra touch of decadence.
Ingredients
- 2 cups All-purpose flour
- 1/2 cup, softened Unsalted butter
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 2 Large eggs
- 1 cup Sour cream
- 1/2 cup Stumptown coffee, brewed and cooled
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Chopped nuts (walnuts or pecans)
- 1 teaspoon Ground cinnamon
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 320
- Fat: 15g
- Carbs: 44g
- Protein: 5g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and cooled Stumptown coffee. Start and end with the dry ingredients, mixing just until combined.
- Pour half of the batter into the prepared cake pan, smoothing it into an even layer.
- In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts. Sprinkle half of this mixture evenly over the batter in the pan.
- Pour the remaining batter on top, smoothing it out, and then sprinkle the rest of the brown sugar mixture over this layer.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For an extra flavor boost, consider adding a tablespoon of espresso powder to the batter.
- This cake can be served plain, or for a special touch, drizzle a simple coffee glaze made from powdered sugar and brewed coffee over the cooled cake.
- Leftover cake can be stored in an airtight container for up to 3 days, or frozen for up to a month.