Quick Coffee Cake ATK

Adjust oven rack to middle and preheat oven to 180C. Grease 2 x 9-inch round cake pans.

Topping

• 70 g brown sugar
• 70 g sugar
• 50 g flour
• 55 g butter, softened
• 1 Tsbp cinnamon
• 1 cup walnuts or pecans, coarsely chopped.

Using your fingers, mix together all the ingredents except the nuts until mixture resembles wet sand. Stir in nuts.

The cake

• 425 g flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon

Whisk together dry ingredients in a large bowl.

• 1,3/4 cups sour cream
• 1 tsp vanilla
• 200 g brown sugar
• 200 g sugar
• 3 large eggs
• 100 g butter, melted and cooled

In a medium bowl, combine the wet ingredients until smooth.

Gently fold together the wet and dry ingredients until smooth - do not overmix, some streaks of flour may remain.

Scrape batter into each pan and smooth tops. Sprinkle the topping evenly over the cakes.

Bake for 30 minutes, rotating pans after 20 minutes. Cake is done when topping is crisp and toasted and a skewer inserted should come out with a few crumbs attached.