Chocolate Swirl Coffee Cake
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 Large, separated|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Sour cream||1 Cup (16 tbs) (At Room Temperature)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Hot coffee||3 Tablespoon|
Heat the oven to 350 degrees.
Butter a 12 cup bundt pan and dust with flour.
Cream the butter in a bowl with 1 1/4 cups of the sugar until fluffy.
Add the egg yolks one at a time, beating until smooth after each addition.
Beat in the vanilla and almond extracts.
In another bowl sift together the flour, baking powder and salt.
Add a third of the flour mixture to the butter mixture, stirring just to combine, then stir in a third of the sour cream.
Repeat the process to add in the rest of the flour mixture and the rest of the sour cream.
Mix the cocoa and cinnamon in a small bowl.
Add the coffee slowly, stirring until smooth.
Remove half the batter to another bowl.
Add the cocoa mixture to the remaining batter and mix until smooth.
Beat the egg whites until they form soft peaks.
Beat in the remaining 1/4 cup sugar until the whites are stiff.
Divide the whites between the chocolate and plain batters and fold in gently.
Using a large spoon, place alternating spoonfuls of the batters in the pan, continuing until both batters are used up.
Spread each spoonful of batter in the pan with the back of the spoon.
Finally, tap the pan gently but firmly on the counter to settle the batter.
Bake for about 1 hour until a toothpick inserted in the center of the pan comes out clean.
Remove the pan to a wire rack and let the cake cool in the pan for 10 minutes.
Remove the cake from the pan and cool completely on the rack.