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
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.