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Maple Espresso Cake
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Prep Time:
20 minutes
Total Time:
3 hours 20 minutes
Indulge in a decadent espresso cake with Gold Medal® flour for a rich chocolate experience.
Ingredients:
  • 4 teaspoons instant espresso coffee powder or granules
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 3/4 cup real maple syrup
  • 1 teaspoon vanilla bean paste or vanilla
  • 3 eggs
  • 1 1/4 cups sour cream
  • 4 oz white chocolate baking squares, melted, cooled
  • 3 tablespoons coffee beans, chopped, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour it. In a medium bowl, combine flour, espresso powder, baking powder, baking soda, and salt.
  • In a large bowl, use an electric mixer to beat butter and brown sugar until light and fluffy, which should take about 3 minutes. Mix in syrup and vanilla bean paste until well combined. Add eggs one at a time, then gradually mix in flour mixture and 1 cup of sour cream alternately on low speed. Spoon the batter into the pan.
  • Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan onto a cooling rack. Allow it to cool completely for about 1 hour.
  • Combine the melted white chocolate and 1/4 cup sour cream in a small bowl, then drizzle the mixture over the cake and garnish with coffee beans.

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