1. Heat oven to 350F. Grease 12-cup fluted tube cake pan or 10-inch angel
food (tube) cake pan with shortening; lightly flour. In small bowl, mix
coffee and hot water; cool 10 minutes.
2. In medium bowl, mix flour, baking powder and salt; set aside. In large
bowl, beat butter, sugar and eggs with electric mixer on low speed 30
seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Beat in flour mixture, milk and sour cream on low speed
3. Remove 1 cup of the batter; stir into cooled coffee. Pour remaining
batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter
in pan. Cut through batters with knife for marbled design.
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack.
Cool at least 1 hour 30 minutes. Serve warm or cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 152 (28%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 291.9mg||90 %|
|Sodium 175.5mg||6 %|
|Potassium 145.3mg||4 %|
|Total Carbohydrate 91.1g||27 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 90.3g|
|Protein 11.1g||16 %|
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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.
Calories per serving: 552
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