Mocha Coffee Cake

Name: Mocha Coffee Cake
Ingredients: 1 Cup White Sugar; 2 - Egg; 1 Tsp Vanilla; 2 1/4 Cup Flour; 1 Tsp Baking Powder; 1/2 Tsp Baking Soda; 1/2 Tsp Salt; 1 1/4 Cup Sour Cream; 1 Tbsp Instant Coffee; 2 Tsp Water; 3/4 Cup Brown Sugar; 1/2 Cup Walnuts; 7/8 Cup Butter

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Dessert Loaf

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.

Ingredients

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

Coffee Cake Topping

Directions

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

Ingredients

1/2 Cup Brown Sugar
1/2 Cup Walnuts

Mocha Coffee Cake Glaze

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.