Greek Coffee Coffee Cake

with sour cream

By: Eleni Saltas

While sifting through my late Aunt Mary’s recipe book, I landed on a sour cream coffee cake recipe in her dessert section. The word coffee stood out to me and I knew right away I had to make it. Just as I was about to head to the store to shop for ingredients, I noticed something missing from the list of required ingredients… coffee. A coffee cake that doesn’t call for coffee? I thought it a bit odd. Wouldn’t you know it, I found out these types of cakes were meant to be served with coffee. As a self-proclaimed coffee enthusiast, I felt this “coffee cake” needed coffee.

I have never tested out a dish more than I have for this particular recipe. The first trial I followed my Aunt Mary’s recipe to a tee, with a tablespoon or two of coffee grounds mixed in with the dry ingredients. It was delicious but was missing the hints of coffee I craved. The second batch I boiled Greek coffee and mixed it in with the wet ingredients. I decided that can result in too many errors and I also didn’t love the addition of water. The fourth or fifth trial I figured it out–simply mix those coffee grounds with some warm milk plus add coffee grounds to the nut mixture that layers the batter. The result is below, a perfect coffee cake with coffee you can enjoy with your coffee. 

Prep Time:


Total Time:



8-10 pieces

Good For:



  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups sour cream (you can substitute Greek yogurt, if preferred)
  • 2 tablespoons warm milk
  • 1 heaping tablespoon Greek coffee
    For the sugar and nut mixture:
  • 1 cup chopped walnuts
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon Greek coffee

Step by Step Instructions

Step 1

Preheat the oven to 350F. Grease an 8×8 inch pan square pan or a 10 inch Bundt pan.

Step 2

Cream sugar and vegetable oil in a mixing bowl until light and fluffy. Add eggs and vanilla. In a small bowl or cup, mix the Greek coffee well with the warm milk. Then mix in with the rest of the wet ingredients. In a separate bowl, mix the dry ingredients together (flour, salt, baking soda, baking powder, and salt).

Step 3

Slowly add in half of the dry ingredients to the mixing bowl until combined. Then add half of the sour cream. Repeat until the dry ingredients and sour cream are all combined.

Step 4

Combine and mix sugar and nut mixture into a separate bowl.

Step 4

Spread half of the cake batter into the pan. Add half of the sugar and nut mixture. Add the rest of the cake batter, then sprinkle the rest of the sugar and nut mixture on top.
Bake for 45 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5-10 minutes before serving.

Recipe Notes

I use BRAVO Greek coffee, and the grounds come more fine and powdery. If the coffee you’re using is grainy, I would suggest grinding the coffee a bit beforehand to avoid graininess.