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Coffee Ripple Coffee Cake Recipe

Coffee Ripple Coffee Cake Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 25 min. Bake: 45 min. + cooling

Makes: 12 servings

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

Ingredients

Directions

  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. 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.
  2. 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.
VIEW DIRECTIONS
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.

Reviews

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.

Aug. 19, 2012

this is the best. my kids love them.

Reviews

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.

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