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scratch - Coffee Swirl Cake




Source of Recipe


from ishi at rc


Recipe Introduction


I, personally, do not use nuts.


Recipe Link: http://www.recipecircus.com/recipes/Ishi/CAKESandPIES/Coffee_Ripple_Cake.html

List of Ingredients




scratch - Coffee Swirl Cake

for the topping, if desired:
1/2 cup finely chopped nuts

for the swirling:
1/2 cup finely chopped nuts, optional
1/3 cup packed light brown sugar
1 Tablespoon instant coffee crystals
1/2 teaspoon ground cinnamon

for the cake batter:
2 1/2 cups all-purpose flour
1 cup granulated white sugar
1 level Tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 beaten eggs
1, 8 ounce container sour cream
1/3 cup milk
1 1/2 teaspoons vanilla

for the icing:
1/2 teaspoon instant coffee crystals
4 - 5 teaspoons milk
1 cup sifted powdered confectioners sugar
1/2 teaspoon milk

for the topping, if desired:
Grease a 10 inch, fluted tube (bundt) pan. Preheat
oven to 325 degrees F.
Sprinkle nuts, if using, over the bottom of the pan.

for the swirling::
Combine nuts, sugar, coffee crystals, and cinnamon
together and set aside.

for the cake batter:
Combine flour, sugar, baking powder and salt. Use
a pastry blender to cut in butter until mixture
resembles coarse crumbs. Make a well in the center
and set aside.
Combine eggs, sour cream, milk, coffee crystals and
vanilla together.
Pour into well and stir until moistened.
Remove 1 cup batter and combine with swirling mixture.
Pour 1/2 of the cake batter into the bundt pan. Place
Tablespoonfuls of swirling on top of batter, being
careful not to touch sides. Pour the other 1/2 of the
cake batter on top. Carefully, take a butter knife
and make some swirling/large circles down into both
the batters...do not Over swirl.
Bake for 45 - 50 minutes or until a wooden toothpick
inserted near the center comes out clean. Cool in the
pan on a wire rack for 10 minutes. Invert onto a serving
plate. Remove from pan and let cool to lukewarm.

for the icing:
Dissolve coffee crystals into 3 teaspoons of milk. Stir
in powdered sugar and vanilla. Stir in enough of the
remaining milk to make a drizzling consistency. Drizzle
over lukewarm cake.
Makes 12 servings.

Recipe