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Mocha-Cinnamon Coffee Cake

 Mocha-Cinnamon Coffee Cake
This tender coffee cake is so yummy and sweet, it doesn't need frosting.
12-16 ServingsPrep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 3/4 cup chopped walnuts
  • 1/3 cup sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon instant coffee granules
  • 1 teaspoon ground cinnamon
  • BATTER:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar, optional

Directions

  • In a small bowl, combine the first five ingredients; set aside. In a
  • large bowl, cream butter and sugar until light and fluffy. Add eggs,
  • one at a time, beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and baking soda; add to creamed
  • mixture alternately with sour cream just until combined. Stir in
  • chocolate chips.
  • Pour a third of the batter into a greased 10-in. fluted tube pan.

2 of 2

Mocha-Cinnamon Coffee Cake (continued)

Directions (continued)

  • Sprinkle with half of the walnut mixture; repeat layers. Top with
  • remaining batter.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing to a
  • wire rack. Dust with confectioners' sugar if desired. Yield: 12-16
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 354 calories, 19 g fat (9 g saturated fat), 91 mg cholesterol, 244 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.