CAFE AU LAIT COFFEE CAKE
A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven.
Provided by Irmgard
Categories Breads
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 9" springform pan.
- To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
- Cut in the butter until crumbly and stir in the chocolate chips and pecans.
- Set aside.
- To make the cake, beat together the butter and sugar in a large bowl until light.
- Add the eggs, one at a time, beating well until smooth.
- Beat in the sour cream.
- Dissolve the instant coffee in the warm water and beat into the egg mixture.
- In a small bowl, stir together the remaining dry ingredients.
- On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
- Beat well after each addition.
- Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
- Cover with the remaining batter and sprinkle with the remaining crumb topping.
- Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
- If the top begins to brown too quickly, loosely cover with foil.
Nutrition Facts : Calories 844.5, Fat 47.6, SaturatedFat 22.5, Cholesterol 123.2, Sodium 560.4, Carbohydrate 98.9, Fiber 4.5, Sugar 50.6, Protein 11.9
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