（网上图片，俺的没来得及拍照就吃光了……）

前一段时间想做纽约芝士奶酪蛋糕而买了一大杯酸奶酪（sour cream，比yogurt粘稠），结果蛋糕没有做成，平时又很少其他机会用到酸奶酪（俺西餐做的不行呵呵），着急在变质前用掉它，在网上找了个酸奶酪双层咖啡蛋糕的食谱，第一次做就非常成功！酸甜而不腻，入口即化，有cinnamon和红糖双重味道，热的时候尤其好吃。英文食谱如下：

Batter: 1 cup butter, 2 cups white sugar, 2 eggs, 1 cup sour cream, 1/2 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt. Filling: 1/3 cup all-purpose flour, 1/2 cup packed brown sugar, 2 tablespoons melted butter or vegetable oil, 1 teaspoon ground cinnamon, 1/4 cup nuts

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking pan.

2.  In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

3.  Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

4.  Bake 35 to 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

这个面团比较粘稠，因此做出来可能表面比较疙瘩，要烤到比较硬、蛋糕不象果冻那样晃啊晃的才能算基本烤好，各家的oven不同，所以要注意看时间。一天吃不完可以密封保湿冷藏，下次吃的时候用微波炉丁30秒就又和新鲜的一样了。夹层中放入果仁，配合咖啡和茶吃一级棒！