Coffee Cake

Another workout milestone successfully achieved and celebrated accordingly this weekend! with lots of carbs! obviously…

I craved morning buns.  They are heavenly…  But that dough is a whole different story… It requires so much work! 

This quick fix has a different texture, but all the right ingredients.  Lots of butter, brown sugar, cinnamon, and orange zest.  It’s really reach and moist.  We ate it ourselves, fed it to 4 neighborhood families, and still have half of the cake in the freezer waiting for spontaneous guest invasions.

What’s your favorite dessert that takes too much time to make?

Adopted from Carole Walter’s Sour Cream Coffee Cake.

Print this recipe



  • 1 tbs softened unsalted butter


  • 4 tbs unsalted butter
  • 2/3 cup all-purpose flour
  • ¼ cup toasted walnuts, coarsely chopped
  • 4 tbs brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp baking powder
  • ¼ tsp table salt


  • 1 cup toasted walnuts
  • 6 tbs brown sugar
  • 2 tbs cinnamon
  • 2 tbs orange zest (about 3 mid oranges)


  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp table salt
  • 1 ¼ cups unsalted butter, slightly softened
  • 1 2/3 cups superfine sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 2 cups sour cream


Preheat oven to 350⁰ F /175⁰ C (325⁰ F/160⁰ C if using dark nonstick pan).  Generously butter a 10-inch tube pan with a removable bottom.

Prepare the topping: melt the butter.  Remove from the heat and cool to tepid.  In a medium bowl mix flour pecans, sugar, cinnamon, baking powder and salt. Add flour mixture to the butter and stir till moist and crumbly.

Prepare the filling: pulse all ingredients of the filling in a food processor till combined.

Make the cake: whisk flour, baking powder, baking soda, and salt in a medium bowl.  Set aside.  In a mixer bowl beat the butter with a paddle attachment on medium speed until smooth and creamy 1-2 min.  Slowly add sugar and beat to incorporate.  Through the entire process of mixing scrape the bowl when necessary.  Beat in eggs one at a time.  Blend the vanilla. On low speed, alternate adding the dry ingredients and sour cream, adding the flour in pour parts and the sour cream in three parts.

Layer the cake.  Spoon 2 generous cups of the batter in the prepared pan, smooth it over.  Sprinkle about ½ cup of the filling.  Repeat the layers, ending with batter layer.  Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart.  Smooth the top with the back of the soup spoon.

Layer the topping on the cake and lightly pressing it into the batter.

Bake for 70-75 minutes till the wooden stick come out clean.  Let cool for an hour on a wire rack.

Make ahead: This cake keeps for up to 5 days at room temperature under a cake dome or could be frozen for up to 3 months.


  1. barbaraelka says:

    Privet, Anastasia!
    I nominated you for a Sunshine Award. Hope you can check out the list of things to do on my post and enjoy the award. You inspire us all.

  2. samology says:

    wow your cake looks delicious! Looks soft and crumbly! Better than the ones sold at some of the cafes! om nom nom… I have a lot of favourite treats that take just waaaay to long to make! One of them, for example, is the Thousand Layered Cake… Even the name scares me sometimes! haha..

  3. Sarah says:

    jnjovan Posted on I agree to the fullest I feel like I am in your shoes Anastasia. I know that I have alsempcichod a lot on my own and can be by myself very well (if that makes sense). I know I want someone by my side, to share the good times, and the few that are not so good. But can’t ever seem to be satisfied with any of the guys that I end up with. I have asked myself, and others, several times, what is the problem? and I am still clueless?!?!

  4. Romi says:

    Anastasia Posted on Hey- it got your attention, did it not? Hahah! Miss you, as well as all my other frdines in California! I hope you’re holding down the N/P fort for me! Thanks for your love and support!x Anastasia x

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