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COFFEECAKE: Cappuccino Coffeecake

Source of Recipe

Shared by Diane (Fudge7237)


List of Ingredients

About 1/3, cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 cups all purpose flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup instant coffee, or 1/4 cup instant espresso
1 1/2 cups milk
4 eggs, lightly beaten
2/3 cup unsalted butter, melted
2 teaspoons pure vanilla extract


Recipe

Generously grease and flour a 10-cup tube or Bundt pan; set aside. Preheat oven to 350°. In a small bowl, combine 1/3 cup powdered sugar and cocoa; set aside. In a large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt; set aside. In a 2-cup glass measuring cup, combine instant coffee and 1/4 cup of the milk. Microwave on HIGH 30 seconds. Remove from oven; stir until coffee dissolves. In a medium-size bowl, combine coffee liquid, remaining 1 1/4 cups milk, eggs, butter, and vanilla. Add to flour mixture, stirring only until dry ingredients are moistened. Turn half the batter into prepared pan; smooth surface. Using the back of a dinner teaspoon, make an indentation 1/2" deep in the batter, circling around the batter halfway between edge of pan and center tube. Spoon cocoa-powdered sugar mixture into the depression. Carefully spoon remaining batter over the top of cocoa mixture. Using the broad side of a dinner knife, down through the batter of the bottom of the pan, moving the knife in a wide zigzag pattern to create a marbled effect. Smooth surface of batter. Bake 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Turn out immediately onto a rack to cool. When completely cool, dust lightly with powdered