This recipe was created by one of our Puro coffee lovers, please enjoy!

Streusel topping:

  • 180g plain flour
  • 160g soft brown sugar
  • 2 teaspoons cinnamon
  • 100g cold, cubed unsalted butter
  • 50g finely chopped pecan nuts

For the cake:

  • 250g plain flour
  • 1 & 1/4 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 125g unsalted butter
  • 175g golden caster sugar
  • 2 large eggs
  • 4 tablespoons. hot, very strong Puro Fairtrade ‘Fuerte” coffee
  • 150ml sour cream

To Decorate:

  • 3 tablespoons. icing sugar
  • 1 teaspoon water



  1. Preheat the oven to 350F/180C/170C fan. Grease and line 9 inch tube or ring mould.
  2. To make the streusel topping: mix the flour, sugar and cinnamon together in a large bowl. Rub in the butter until the mixture resembles small gravel-sized pieces. Stir in the pecan nuts and set aside.
  3. Mix together the flour, baking powder and bicarbonate of soda in a bowl.
  4. In a second bowl, beat together the butter and sugar for 5-7 minutes until light and fluff. Gradually add the eggs, beating until combined. Stir in the coffee. Alternatively add in spoonfulls of the flour mixture and the sour cream until all is added in.
  5. Spoon the cake mixture into the mould, smoothing over the top. Add the streusel topping and gently pat down with the back of a spoon.
  6. Bake for 55 minutes until golden brown or a skewer inserted into the centre of the cake comes out clean.
  7. Cool in the mould for ten minutes before turning out onto a wire track to cool completely.

There you have it! This recipe was created by Kate and can be found in the link below: