Food and Home
Oprah.com
 Coffee-and-Cream Coffee Cake
Created by Rori Trovato
From Great Food in the April 2008 issue of
O, The Oprah Magazine
Makes 12–14 servings


Bring some simple Spanish flavor to your table with this rustic recipe.

INGREDIENTS
  • 8 Tbsp. (1 stick) unsalted butter, softened, plus more for pan
  • 3 3/4 cups all-purpose flour, plus more for pan
  • 3/4 cup pecan pieces
  • 2 1/2 cups sugar
  • 1 1/2 tsp. cinnamon
  • 1 Tbsp. plus 2 tsp. ground espresso
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 3 large eggs
  • 1 Tbsp. vanilla extract
  • 1 (16-ounce) container sour cream

Preheat oven to 350°. Grease and flour a 10-inch tube pan with a removable bottom. In a small bowl, combine pecan pieces with 3/4 cup sugar, cinnamon, and 1 Tbsp. espresso. In a medium bowl, combine flour, baking powder, baking soda, salt, and remaining 2 tsp. espresso. Set both aside.

In the bowl of an electric mixer fitted with paddle attachment, beat butter until fluffy; slowly add remaining 1 3/4 cups sugar, beating until blended, about 2 minutes. Scrape down sides of bowl. Beat at high speed another 2 minutes. Reduce speed to low; beat in eggs one at a time. Beat in vanilla, and alternate beating in flour mixture and sour cream in 3 parts until smooth.

Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup pecan mixture. Top with another 1/3 of the batter; sprinkle again with 1/2 cup pecan mixture. Top with the remaining batter, and finish with the remaining pecan mixture. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Transfer to a rack; let cool in pan about 10 minutes. Run a thin knife around the outer and center edges of the cake to loosen; lifting from the center, remove cake from outer pan. Invert onto a plate. Slide a knife around the bottom of the cake to loosen; remove pan completely. Invert cake again, nut side up, onto rack. Let cool completely before serving.
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