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Double Coffee Coffee Cake

Everton.Stonehead's picture
Ingredients
  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
  Salt 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)
  Eggs 3
  Buttermilk 1⁄4 Cup (4 tbs)
  Applesauce 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Walnut
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes

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