Coffee Ripple Coffee Cake Recipe

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Coffee Ripple Coffee Cake Recipe
Coffee Ripple Coffee Cake Recipe photo by Taste of Home
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Coffee Ripple Coffee Cake Recipe

Read Reviews
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Publisher Photo
I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! —Sandy Znetko, Flagstaff, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL 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 large 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 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 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 bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.
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 45-55 minutes or until a toothpick inserted in 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.
Originally published as Coffee Ripple Coffee Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p13

Nutritional Facts

1 slice: 475 calories, 19g fat (8g saturated fat), 87mg cholesterol, 280mg sodium, 70g carbohydrate (44g sugars, 2g fiber), 8g protein.

  • 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 large 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 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 3 to 4 teaspoons brewed coffee
  • 1 teaspoon butter, melted
  1. 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.
  2. In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.
  3. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.
  4. Bake at 350° for 45-55 minutes or until a toothpick inserted in 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.
Originally published as Coffee Ripple Coffee Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p13

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Reviews forCoffee Ripple Coffee Cake

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MY REVIEW
ms11145 User ID: 1604521 232436
Reviewed Sep. 7, 2015

"Since daughter doesn't like the smell or taste of coffee, I tried to camouflage the coffee with 2 T. cocoa in the batter. I left off the coffee glaze."

MY REVIEW
wamiky User ID: 6417849 63728
Reviewed Aug. 19, 2012

"this is the best. my kids love them."

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