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Coffee Ripple Coffee Cake

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
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    12 servings

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

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