New York Style Coffee Cake

Well, the snow continues to fall here in the Ozarks, and like a bear I have been hibernating inside my cave (read: house).  Unlike a bear, however, I have not been packing on my winter layer of fat:)  I have endured my healthy week, which included daily trudges to the gym and countless moments of questioning my sanity.  But at the end I was happy to be able to indulge in this yummy treat over the weekend.  A moist coffee cake with a slightly gooey center, sitting on a shortbread like crust.  It was well worth the wait!

Coffee House Coffee Cake
Prep: 15 min;  Cook: 45 min  Servings: 9


2 cups all-purpose flour
2 tsp instant coffee granules
2 cups firmly packed light brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces
1 (8-oz) container sour cream
1 tsp baking soda
1 egg, lightly beaten
1 cup chopped pecans or walnuts

Combine the flour and coffee granules in a large bowl. Add brown sugar, cinnamon, and salt. Stir well. Cut in the butter with a fork or pastry cutter until mixture resembles coarse crumbs. Press half of the mixture into a lightly greased 9" square baking dish. Set aside.

In a small bowl combine the sour cream and baking soda, stirring until well mixed. Add to the remaining crumb mixture, stirring just until the dry ingredients are moistened. Add the egg, stirring gently to incorporate. Pour the sour cream mixture over the crumb crust in the pan. Sprinkle with nuts.

Bake at 350F for 45 minutes. Cool and cut into squares. **Note: When the cake is removed from the oven after 45 minutes, the center will still be slightly jiggly to the touch.  This is okay.  After cooling, the center will set up and the texture will be moist.  If you bake longer, your cake will dry out.

(adapted from Southern Living Ultimate Christmas Cookbook)