Yummy Coffee Cake

Posted by:strictlycoffee onSeptember 7, 2012

A very happy Spring to all our readers. With Summer now on the horizon, its time to dust off your baking utensils and create some home baked goodies. We have trolled through hundreds of websites and come up with some great recipes which we will be featuring over the next couple of weeks.  The first of our coffee inspired recipes is this awesome Mocca Coffee Coffee Cake.  This cake has three (yes, count em… three) delicious flavors marbled together: vanilla, chocolate and espresso.  The coffee cake is moistened by sour cream, which also creates a light and tender crumb.  The texture is smooth and light.   This cake is delicious with milk or coffee, and tastes even better when you’re wearing pajamas.

Mocha Coffee Coffee Cake with Espresso Glaze

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water


For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners’ sugar, sifted

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.


Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

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