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Coffee Swirl Cake
Coffee Swirl Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Indulge in a rich coffee cake topped with swirls of caffeine-infused goodness.
Ingredients:
  • 1/4 cup instant coffee granules or crystals
  • 1 tablespoon hot water
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups butter or margarine, softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 cup milk
  • 1/2 cup sour cream
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan or a 10-inch angel food cake pan with shortening and lightly flour it. Mix coffee and hot water in a small bowl, then let it cool for 10 minutes.
  • First, combine flour, baking powder, and salt in a medium bowl, and set aside. In a separate large bowl, cream together the butter, sugar, and eggs using an electric mixer on low for 30 seconds, making sure to scrape the bowl. Increase the speed to high and beat for 3 minutes, scraping the bowl occasionally. Gradually incorporate the flour mixture, milk, and sour cream into the large bowl on low speed until well mixed.
  • Take 1 cup of the batter and mix it gently with cooled coffee. Pour the rest of the batter into the pan. Spoon dollops of the coffee batter (about 12 tablespoonfuls) onto the batter in the pan. Use a knife to create a marbled design by swirling the two batters together.
  • Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then transfer to a wire rack. Allow to cool for at least 1 hour and 30 minutes before serving warm or cool.

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