COFFEE RIPPLE COFFEE CAKE

Coffee Ripple Coffee Cake image

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

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 22

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

Steps:

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 : Calories 475 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.