Mocha-Cinnamon Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This tender coffee cake is so yummy and sweet, it doesn't need frosting. Ingredients:
3/4 cup chopped walnuts |
1/3 cup sugar |
1 tablespoon baking cocoa |
1 teaspoon instant coffee granules |
1 teaspoon ground cinnamon |
batter: |
3/4 cup butter, softened |
1-1/2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1-1/2 cups (12 ounces) sour cream |
1/2 cup semisweet chocolate chips |
confectioners' sugar, optional |
Directions:
1. In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips.
2. Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
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