Putting the coffee back in the coffeecake
By ALISON LADMAN
Adding coffee to coffeecake is a simple way to take something great and make it even better.
Because if you think conventional coffeecakes pair well with your favorite cup of java, wait until you try a coffeecake spiked with coffee. Still not enough jolt for you?
Head to the grocer’s coffee aisle and grab a jar of instant espresso powder, then substitute that for the instant coffee.
Start to finish: 1 hour
(20 minutes active)
For the topping:
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
For the cake:
2 tablespoons instant coffee granules
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup sour cream
Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with baking spray.
To make the topping, in a medium bowl use an electric mixer to beat together the butter, sugar, salt and vanilla until creamy. Add the flour and mix just until moist crumbs form. Set aside in the refrigerator.
To prepare the cake, in a medium bowl mix the coffee granules and water until dissolved. Add the cinnamon, vanilla, butter, sugar, baking powder, baking soda and salt. Use an electric mixer to beat until fluffy. Beat in the eggs, one at a time, scraping the bowl between additions.
Stir in half the flour followed by half the sour cream, then the remaining flour and sour cream. Spread the batter evenly in the prepared pan. Sprinkle the cake batter with the topping. Bake for 35 to 40 minutes.
Let cool in the pan. Serve warm or at room temperature.
Nutrition information per serving: 300 calories; 140 calories from fat (47 percent of total calories); 16 g fat (10 g saturated; 0 g trans fats).
75 mg cholesterol; 35 g carbohydrate; 1 g fiber; 15 g sugar; 5 g protein; 250 mg sodium.
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