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Name: Cappucino Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 ts Pure vanilla extract 10 mL; 2 c Brown sugar 500 mL; 2 tb Instant espresso powder 25; 2 ts Baking soda 10 mL; 1 c Unsalted butter 250 mL; 4 c All-purpose flour 1 L; 4 Eggs 4; 2 c Sour cream or buttermilk 500; 4 ts Baking powder 20 mL

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INGREDIENTS

2 ts Pure vanilla extract 10 mL
2 c Brown sugar 500 mL
2 tb Instant espresso powder 25
2 ts Baking soda 10 mL
1 c Unsalted butter 250 mL
4 c All-purpose flour 1 L
4 Eggs 4
2 c Sour cream or buttermilk 500
4 ts Baking powder 20 mL

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 3/4 c Brown sugar 175 mL 1/2 c Chopped toasted pecans 125 -mL 1 tb Cinnamon 15 mL 2 ts Instant espresso powder 10 -mL 1/2 c Chopped bittersweet -chocolate 125 mLMMMMM----------------------CHOCOLATE GLAZE--------------------------- 8 oz Chopped bittersweet -chocolate 250 g 1/2 c Whipping cream 125 mL 2 tb Corn syrup 25 mL 1 tb Instant espresso powder 15 -mLMMMMM-----------------------CARAMEL GLAZE---------------------------- 1/2 c Sugar 125 mL 1/3 c Whipping cream 75 mL For the cake, cream butter with sugar until light. Add eggs one at a time, beating after each one. Beat in vanilla. Sift flour with baking powder, baking soda and espresso powder. Add to batter alternately with the sour cream. Combine ingredients for the filling. Spread half the cake batter into a buttered 14"/34 cm cake pan that has been lined with parchment paper. Sprinkle with the filling. Top with remaining batter. Bake in preheated 350F/180C oven for 45 minutes or until top springs springs back when lightly touched. Cool on a rack and then invert onto a huge platter. For the chocolate glaze, in a medium bowl combine chocolate with cream, corn syrup and coffee. Melt together over a pot of simmering water until very smooth. Pour over cake. For the caramel glaze, place sugar in a medium saucepan and stir in 2 tbsp/25 mL cold water. Stir until dissolved. Cook over high heat, without stirring until sugar turns golden. Add cream carefully. Cook a few minutes until smooth. Cool. Drizzle over cake. NOTES : From Bonnie Sterns revised Desserts book, this recipe makes 16 to 20 servings

NOTES

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Cappucino Coffee Cake

2 ts Pure vanilla extract 10 mL
2 c Brown sugar 500 mL
2 tb Instant espresso powder 25
2 ts Baking soda 10 mL
1 c Unsalted butter 250 mL
4 c All-purpose flour 1 L
4 Eggs 4
2 c Sour cream or buttermilk 500
4 ts Baking powder 20 mL

MMMMM--------------------------FILLING-------------------------------    3/4 c  Brown sugar 175 mL    1/2 c  Chopped toasted pecans 125           -mL      1 tb Cinnamon 15 mL      2 ts Instant espresso powder 10           -mL    1/2 c  Chopped bittersweet           -chocolate 125 mLMMMMM----------------------CHOCOLATE GLAZE---------------------------      8 oz Chopped bittersweet           -chocolate 250 g    1/2 c  Whipping cream 125 mL      2 tb Corn syrup 25 mL      1 tb Instant espresso powder 15           -mLMMMMM-----------------------CARAMEL GLAZE----------------------------    1/2 c  Sugar 125 mL    1/3 c  Whipping cream 75 mL   For the cake, cream butter with sugar until light. Add eggs one at a  time, beating after each one. Beat in vanilla. Sift flour with baking  powder, baking soda and espresso powder. Add to batter alternately  with the sour cream.    Combine ingredients for the filling. Spread half the cake batter into  a buttered 14"/34 cm cake pan that has been lined with parchment  paper. Sprinkle with the filling. Top with remaining batter. Bake in  preheated 350F/180C oven for 45 minutes or until top springs springs  back when lightly touched. Cool on a rack and then invert onto a huge  platter.    For the chocolate glaze, in a medium bowl combine chocolate with  cream, corn syrup and coffee. Melt together over a pot of simmering  water until very smooth. Pour over cake.    For the caramel glaze, place sugar in a medium saucepan and stir in 2  tbsp/25 mL cold water. Stir until dissolved. Cook over high heat,  without stirring until sugar turns golden. Add cream carefully. Cook  a few minutes until smooth. Cool. Drizzle over cake.        NOTES : From Bonnie Sterns revised Desserts book, this recipe makes  16 to       20    servings

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.