October 3, 2012 10:05:58 AM
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
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.