Coffee Ripple Coffee Cake
Taste of Home's Holiday & Celebrations Cookbook
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I love presenting oven-fresh coffee cakes to the guest in our bed and breakfast. This moist coffee cake recipe really has coffee in it!
—Sandy Znetko, Flagstaff, Arizona
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 45 min. + cooling
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 all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- GLAZE:
- 2/3 cup confectioners' sugar
- 3 to 4 teaspoons brewed coffee
- 1 teaspoon butter, melted
Directions:
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. In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream mixture.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. Bake at 350° for 45-50 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.