I tasted this cake during my trip to HK last October, the cake is buttery, soft and rich because of cinnamon and walnuts. So I asked the recipes from the host and here it is…
Surprisingly the cake name is coffee cake but there is no coffee in the ingredients :). Anyway I baked once for my daugther during her Calistung (reading and counting) course, she liked it very much!! yippie……. Thus I need to keep the recipe in this blog, before I lost it…..
1/2 cup unsalted butter, room temperature
1 cup sugar
2 cup flour
1 tsb baking soda
1 tsp baking powder
1/2 tsp salt
1 (12 oz) container of sour cream
1 tsp vanilla extract
1 tsp cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecan or walnut (optional – I use almond)
How to: with a handheld mixer, cream together butter and sugar (approx 3 minutes). Add eggs, one at a time, beating well after each addition.
In a separate bowl, stir together flour, baking soda, baking powder and salt. Add dry ingredients to the mixture, alternately with sour cream and vanilla. mix until combined. Then pour half of the batter into a greased pan (9″ x 13″), sprinkle with half of the topping. Add the remainder batter on the top and sprinkle with topping. Bake in 270C for 30 – 35 minutes.