Sunday, October 31, 2010

Sour Cream Cocoa Swirl Coffee Cake.

 One of my favorite things to do is browse the internet for recipes so I have a large binder full of printed-out cakes, cookies, pies, anything you can imagine.  I finally got around to trying this recipe last week and I recommend it for anyone looking to make a simple, easy and not necessarily fall-centric coffee cake.  You could add cinnamon or toasted and chopped nuts to the cocoa swirl but I decided to follow the recipe as-is (seriously!) 

This recipe is known as Aunt Patty's Coffee Cake on the Martha Stewart website.  I do have an Aunt Patty  but this isn't her coffee cake as far as I know, so I've changed the name and I think it fits much better :)

Sour Cream Cocoa Swirl Coffee Cake
Adapted from Martha Stewart
3 tablespoons granulated sugar
4 1/2 teaspoons instant coffee granules
4 1/2 teaspoons cocoa powder

Cake batter:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. and grease a Bundt pan.

In a small bowl, combine the filling ingredients and set aside.

Sift the flour, baking powder, baking soda and salt together.  In a mixing bowl, cream the butter and sugar until light and fluffy, about 2 to 3 minutes.  Add the eggs one at a time, beating after each one.  Add the flour and sour cream alternately, beginning and ending with the flour mixture.  Finally, stir in the vanilla extract.

Scrape about 1/3 of the cake batter in the bottom of the Bundt pan.  Sprinkle half of the cocoa filling on top and layer again with another 1/3 of the batter, the rest of the cocoa filling and finally end with the last 1/3 of the cake batter.  With a butter knife or spatula, swirl the batter and filling together to create a marbelized effect.

Bake in the preheated oven for 20 to 30 minutes, until golden brown and a toothpick inserted comes out clean.

Dust with powdered sugar and serve with coffee or tea.

1 comment:

  1. This is a good cake. I used to make it back in the sixties. Tha recipe was lost long ago. Thanks for publishing it now.