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    Coffee Ripple Cake


    Source of Recipe


    Country America April 1995

    List of Ingredients




    -----Nut Topper-----
    1/2 c. finely chopped pecans

    -----Filling-----
    1/2 c. finely chopped pecans
    1/3 c. packed brown sugar
    1 Tbls. instant coffee crystals
    1/2 tsp. ground cinnamon

    -----Cake-----
    2 1/2 c. all-purpose flour
    1 c. sugar
    1 Tbls. baking powder
    1/2 tsp. salt
    1/2 c. butter (or margarine)
    3 beaten eggs
    1 8-oz. carton dairy sour cream
    1/3 c. milk
    1 1/2 tsp. vanilla

    -----Icing-----
    1/2 tsp. instant coffee crystals
    4-5 tsp. milk
    1 c. sifted powdered sugar
    1/2 tsp. milk

    Recipe



    *FOR NUT TOPPER:
    grease a 10-inch, fluted tube pan. Sprinkle pecans evenly over the bottom of the pan.

    *FOR THE FILLING:
    Combine nuts, brown sugar, coffee crystals, and cinnamon; set aside.

    *FOR CAKE:
    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.

    *COMBINE eggs, sour cream, milk, coffee crystals and vanilla. Add all at once to dry mixture. Stir until moistened. Remove 1 cup batter, stir into filling mixture.

    *BAKE in a 325° oven 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 cake from the pan and lukewarm.

    *FOR ICING:
    dissolve coffee crystals in 3 teaspoons of milk. Stir in powdered sugar and vanilla. Stir in enough remaining milk for drizzling consistency. Drizzle over lukewarm cake. Makes 12 servings.
 

 

 

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