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Mocha Coffee Cake

Ingredients

1 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Cup Brown Sugar
7/8 Cup Butter Or Margarine
2 Egg
2 1/4 Cup Flour
1 Tbsp Instant Coffee
1/2 Tsp Salt
1 1/4 Cup Sour Cream
1 Tsp Vanilla
1/2 Cup Walnuts
2 Tsp Water
1 Cup White Sugar

Directions

Preheat oven to 350 F (175 C). Butter and flour 9 inch (23 cm) spring form pan. Using an electric mixer, cream 3/4 cup butter and granulated sugar until light. Add the eggs and vanilla and beat until fluffy. In a separate bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture in 3 parts, alternating with the sour cream. Mix well after each addition, scraping the bowl as necessary.

Dissolve the coffee in the hot water. Remove 1/3 of the batter to another bowl and add the coffee mixture. Combine the brown sugar, walnuts and 1/8 cup melted butter. Spread half of the remaining batter in the prepared pan. Cover with the coffee-flavored batter and then the brown sugar-walnut mixture. Top with the remaining batter.

Add topping then bake for 50 to 60 minutes or until cake tester inserted in the center comes out clean.

Coffee Cake Topping

Ingredients

1/2 Cup Brown Sugar
1/2 Cup Walnuts

Directions

Combine the sugar and walnuts and sprinkle over the batter in the pan.

Mocha Coffee Cake Glaze

Ingredients

1/4 Cup Butter Or Margarine
1 1/2 Tsp Instant Coffee
2 Ozs Semi-sweet Chocolate
1/2 Tsp Vanilla
1/4 Cup Whipping Cream
1/2 Cup White Sugar

Directions

Combine the butter, sugar, cream, vanilla and instant coffee in a small saucepan over medium heat or in a microwave. Bring to a simmer and cook until the sugar dissolves. Pour over the warm cake. Cool the cake completely before removing it from the pan. Melt the chocolate in a double boiler or in the microwave and drizzle over the cooled cake. Store in a tightly closed container at room temperature for up to 4 days.

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