When my mom and I went on a small-ship cruise one month ago today, we ate morning, noon, afternoon teatime, and night. We came home stuffed but very happily having indulged in the delicious food aboard Seabourn’s Adriatic Sea Cruise. I ate this coffee cake every other day on the cruise and thought it was to die for. When I returned home I missed my afternoon tea cake and emailed the company to ask for the recipe possibly. They were able to reach the Chef and got the recipe to me so I can now share it with you.

©EverydayCookingAdventures 2013

It doesn’t take long to make and is incredibly delicious. I actually made mine in a 7″x11″ Pyrex glass baking dish but I know not many people have that size in their kitchen so an 8″x8″ would be more practical. You could also double the recipe to fit a 9″x13″ baking dish. The filling/topping is decadently sugary and the cake is equal parts moist and fluffy. It is divine. Here’s my Seabourn coffee cake:

Seabourn’s Coffee Cake ©EverydayCookingAdventures 2013

Coffee Cake

Recipe From: Chef Roderick De Guzman, +Seabourn Cruise Line Ltd, 2013

Makes an 8″x 8″ cake (about 12 medium-size squares)
Prep Time: 15 minutes plus an hour to let the buyer soften at room-temperature
Cooking Time: 35 minutes

Ingredients:

• 1/2 cup (8 Tbsp.) butter, softened
• 1 cup granulated white sugar
• 2  eggs
• 2 tsp. vanilla
• 1 cup sour cream
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Filling/Topping:

• 1/3 cup packed brown sugar
• 1/4 cup granulated white sugar
• 1 tsp. ground cinnamon
• 1 cup finely chopped walnuts

Directions:
1. Preheat oven to 350ºF. Grease an 8″x 8″ baking pan with cooking spray or butter and lightly dust with flour. Shake off excess flour over sink, making sure all edges get dusted.
2. In a large bowl, cream butter and 1 cup white sugar until light and fluffy. Stir in eggs and vanilla. Add sour cream and mix to combine.
3. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, stirring to combine.
4. To make the filling: In a small bowl, mix the brown sugar, 1/4 cup white sugar, cinnamon and walnuts.
5. Spread half the batter into the greased baking pan. Top with 3/4 of the filling mixture. Spoon on the remaining batter, spreading it carefully to cover the filling. Sprinkle with the remaining filling/topping mixture. Bake for 25 minutes. Cover lightly with foil to keep topping from burning and let bake another 10 minutes.