Coffee Ripple Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! Sandy Znetko, Flagstaff, Arizona Ingredients:
1 cup chopped walnuts |
1/4 cup sugar |
1/4 cup packed brown sugar |
2 teaspoons instant coffee granules |
2 teaspoons ground cinnamon |
cake: |
4 teaspoons instant coffee granules |
2 teaspoons hot water |
1/2 cup butter, softened |
1-1/2 cups packed brown sugar |
3 eggs |
1 cup (8 ounces) sour cream |
1/2 cup unsweetened applesauce |
1/4 cup buttermilk |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
glaze: |
2/3 cup confectioners' sugar |
3 to 4 teaspoons brewed coffee |
1 teaspoon butter, melted |
Directions:
1. In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.
2. In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.
3. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.
4. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.
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