Coffee Cake

Coffee Cake


Servings 8
Time Needed Prep
Ingredients 15
Difficulty Easy

Rating (click to rate)

4.5 based on 5 ratings.


  • 125 g Butter
  • 1 cup Brown Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 3/4 cup Flour plain
  • 1/2 cup Self Raising Flour
  • 1 tbsp Coffee
  • 1/3 cup Sour Cream
  • 1/2 cup Walnuts
  • Icing
  • 1/2 tsp Coffee Powder
  • 25 g Butter melted
  • 1 tsp Vanilla Extract
  • 2 tsp Water
  • 5 cups Icing Sugar sifted

Nutrition Information

Qty per
93g serve
Qty per
Energy 483cal 522cal
Protein 6.2g 6.7g
Fat (total) 5.7g 6.2g
 - saturated 1.69g 1.83g
Carbohydrate 53g 58g
 - sugars 35g 38g
Dietary Fibre 0.66g 0.71g
Sodium 82mg 88mg

Nutritional information does not include the following ingredients: Water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mmm.. Coffee Cake, you can’t go wrong with this one. It tastes so good. If you love coffee and you love cake..this is definitely for you!


  1. Preheat the oven to 160 degrees.

  2. Grease a round tin well with butter or line with baking paper.

  3. Using electric beaters, beat together the butter and brown sugar until light and fluffy.

  4. Add the eggs one at a time and mix well after each addition.

  5. In a small cup, mix together the coffee and the vanilla until the coffee is 'melted' - if needed add a tiny splash of water.

  6. Add the coffee mixture to the bowl and mix to combine.  Sift the flour well.

  7. Using a large metal spoon, gently fold in the flour alternatively with the sour cream until JUST combined - don't overmix.

  8. Stir in the walnuts gently. (Save a few of the walnuts to decorate the top of the cake)

  9. Pour into the greased tin and bake for 30- 40 minutes or until a skewer comes out clean.

  10. Let the coffee cake cook on a wire rack.  Serve with coffee icing.

  11. Dissolve the coffee into the hot water.  

  12. Mix together the butter, vanilla and coffee mixture, and stir in the sifted icing sugar.

  13. Mix together until a smooth consistency and ice your cake.

Recipe Hints and Tips:

  • Coffee Cake is suitable to freeze un-iced for up to two months.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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