This is a very retro cake; the title suggests it is a coffee flavoured cake, but  in the 1980’s a coffee cake was a cake you ate while drinking coffee. The cake is a simple to make and tasty cake for morning tea. The team ate the cake cold, but it is really good served slightly warm with a dollop of cream.

The recipe came from a friend many years ago.

Ingredients

1 cup sour cream

1 tsp baking soda

125 g unsalted butter softened

1 cup caster sugar

1 tsp vanilla extract

2 eggs lightly beaten

1¾ cups plain flour

2 tsp baking powder

Topping

1/4 cup brown sugar

1 tbsp cinnamon

3 tbsp chopped walnuts

1. Preheat oven to 170°C (less for a fan forced oven, 155°C) and grease and line a 20cm springform cake tin.
2. Combine sour cream and baking soda in a bowl – it should double in volume.
3. In another bowl sift the flour and baking powder.
4. In a large bowl, beat the butter and sugar with an electric beater until light and fluffy.
5. Add eggs and vanilla and beat well.
6. Alternate the addition of the sifted dry ingredients and the sour cream mixture, beating well after each addition.
7. Spread half the cake batter into the prepared  cake tin and then sprinkle half the topping mixture over the batter. Cover with the remaining cake batter  and sprinle the remaining topping mix over the top of the cake.
8. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake stand for about 15 minutes before removing the cake tin.
9. Ideally serve warm, but still tastes good cold.

Tips

1. I used large sized eggs
2. I used Coaldale (Tasmanian) walnuts