Double Coffee Coffee Cake
|Instant coffee crystals||4 Teaspoon|
|Hot water||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
|Instant coffee crystals||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Margarine/Butter||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Dairy sour cream||8 Ounce (1 Carton)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Applesauce||1⁄4 Cup (4 tbs)|
1. Grease and flour a 10-inch fluted tube pan; set aside. In a small bowl dissolve the 4 teaspoons coffee crystals in hot water. Set aside.
2. In a medium bowl stir together the walnuts, the 1/4 cup granulated sugar, brown sugar, cinnamon, and the 2 teaspoons coffee crystals; set aside. In another bowl stir together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add the 1 3/4 cups granulated sugar. Beat till light and fluffy. Add sour cream, eggs, buttermilk, applesauce, vanilla, and reserved coffee-water mixture; beat well. Add flour mixture, a little at a time, beating well after each addition.
4. Pour half the batter into the prepared fluted tube pan. Sprinkle with 1 cup of the nut mixture. Top with remaining batter; sprinkle with remaining nut mixture. Bake in a 350° oven about 50 minutes or till a wooden toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. If desired, sift powdered sugar on top.