Saffron Coffee Cake

Saffron Coffee Cake


  • ¼ tsp saffron strands
  • ¼ cup warm water
  • ½ cup (1 stick) butter
  • 1 cup sugar
  • 3 eggs
  • 3 cups sifted all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • ½ cup finely chopped almonds (or whatever nut you like)
  • ½ cup confectioners’ sugar 

Bake at 375 for 1 hour makes 1 nine-inch cake.


  1. Beat butter, sugar and eggs in mixer until fluffy
  2. Soak saffron in warm water in a cup for 15 minutes.
  3. Beat butter, sugar and eggs in mixer until fluffy
  4. Sift flour, baking powder, baking soda and salt together onto wax paper; stir into creamed mixture alternately with saffron-water and sour cream. Add 6 tablespoons of the nuts. Turn into a greased 9-inch tube or Bundt pan.
  5. Bake for 1 hour or until cake springs back when lightly pressed with fingertip. Cool. Glaze warm cake with confectioners’ sugar mixed with 2 teaspoons water. Sprinkle with remaining 2 tablespoons of nuts.

We also recommend adding a chocolate filling to your coffee cake. Simply sprinkle 1 1/2 cups chocolate chips over half of the batter, and then top with the remaining batter and spread over to cover.

To finish cake, melt your remaining chocolate chips over a double boiler or following the package directions and drizzle over the cake.