Stumptown Coffee Cake

Ingredients

All-purpose flour

2 cups

Unsalted butter

1/2 cup, softened

Granulated sugar

1 cup

Brown sugar

1/2 cup

Large eggs

2

Sour cream

1 cup

Stumptown coffee, brewed and cooled

1/2 cup

Vanilla extract

1 teaspoon

Baking powder

1 teaspoon

Baking soda

1/2 teaspoon

Salt

1/4 teaspoon

Chopped nuts (walnuts or pecans)

1/2 cup

Ground cinnamon

1 teaspoon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. 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.
6. Pour half of the batter into the prepared cake pan, smoothing it into an even layer.
7. 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.
8. Pour the remaining batter on top, smoothing it out, and then sprinkle the rest of the brown sugar mixture over this layer.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.