Oxmoor House
Prep Time
17 Mins
Cook Time
45 Mins
1 (9") coffee cake

A buttery coffee crumb mixture makes a shortbread-like crust for this easy snack cake.

How to Make It

Step 1

Combine flour and coffee granules in a large bowl. Add brown sugar, cinnamon, and salt; stir well. Cut in butter with a pastry blender until crumbly. Press half of crumb mixture into a lightly greased 9" square pan; set aside.

Step 2

Combine sour cream and baking soda, stirring well. Add to remaining crumb mixture, stirring just until dry ingredients are moistened. Add egg, stirring gently to combine. Pour sour cream mixture over crumb crust in pan; sprinkle with pecans.

Step 3

Bake at 350° for 45 minutes. Cool and cut into squares.

Ratings & Reviews

substitute for sour cream

September 30, 2016
Looks delicious but what can I substitute for sour cream?  I want the cake to be non-dairy.  Could I sub unsweetened almond creamer (i.e., Califia?).  Almond milk?


March 30, 2016
Just finished baking, smells delicious and my mouth is watering. The crust totally stuck to the bottom. So I now have a cake that looks awful and smells awesome! If the recipe doesn't work perfectly, its not a good recipe. I'll rate it a 3 if it tastes good :P

BMLaw2's Review

July 16, 2012
I make this every Christmas. I found that if you only lightly pat the bottom layer into the pan (don't press firmly), it will not make that hard layer. I like the different layers, would not want swirl them together.

osequin's Review

April 01, 2012
I doubled this recipe and used a 15x10 inch pan. I lined the pan with aluminum foil and then sprayed in with cooking spray. The bars did not stick. The flavor was excellent. The coffee granules add a hint of mocha flavor but will still please those who don't like coffee. The crust forms delicious crunchy layer which is complimented nicely by a moist and fluffy cake.

buttmutch1225's Review

January 28, 2012
To the viewer who mentioned this needs tweeking...yes the problem with sticking to bottom of pan, is that this receiped is better when that step is eliminated, and you swirl bottom mixuture through batter, this makes the cake easy to remove from pan, and less chance of botter over cooking, and burning.

kbowden's Review

January 19, 2012
I followed the recipe to the letter but the layer at the bottom is hard and doesn't come out of the pan. The taste of the cake is delicious but this recipe needs tweaking.

pnardelli's Review

December 26, 2011
Looks 'absolutely fabulous'. Looking forward to making the recipe.

AngelaDiCarlo's Review

March 13, 2011
Sounds Yummy!