Coffee cake has always been a favorite of people who chat and catch up on the doings of their lives over a piece of cake and cup of hot coffee. There are dozens of recipes out there for coffee cake and quite a few are prized recipes to be handed down from one generation to the next. This one is like most of the others; except for one surprising difference it really does have coffee in the recipe. Mix up a batch, grind some coffee beans, brew and enjoy with this wonderful coffee cake.
Coffee Cake with Coffee
- 1 Cup chopped pecans or walnuts
- ¼ Cup brown sugar
- ¼ Cup white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons instant coffee
- Combine topping ingredients together and set aside in small bowl until needed.
- 4 teaspoons instant coffee, dissolved in 2 teaspoons hot water and set aside
- ½ Cup softened butter
- 1 ½ Cups brown sugar
- 3 eggs
- ½ Cup applesauce, unsweetened
- 1 Cup sour cream
- ¼ Cup buttermilk
- 1 teaspoon vanilla
- 3 Cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Using a larger bowl, combine the sugars and softened butter until they are light and fluffy in texture. Add eggs next, mixing well after each one is added. Combine applesauce, buttermilk, sour cream, vanilla and coffee in a separate bowl.
Combine flour, baking soda and baking powder. Add both the flour mixture and the sour cream mixture to the batter. Mix well after each addition.
After mixing, add half of the batter to a ten inch fluted tube pan that has been greased and floured. Sprinkle reserved topping mixture on top, then add rest of batter.
Bake coffee cake at 350 degree F. for 45 to 55 minutes. Cool for at least ten minutes before adding glaze.
Glaze for Cake
Combine 2/3 Cup powdered sugar, 1 teaspoon melted butter and 3 to 4 teaspoons brewed coffee. Drizzle over cooled cake before serving.