Double Coffee Coffee Cake Recipe
Ingredients
| 4 tsp. instant coffee crystals | ||
| Hot water | 2 Teaspoon | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| 2 tsp. instant coffee crystals | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1 3/4 Cup (16 tbs) | |
| 1 8-oz. carton dairy sour cream | ||
| Eggs | 3 | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| Applesauce | 1/4 Cup (16 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.
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.
Chef
