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Mocha-Cinnamon Coffee Cake

This tender coffee cake is so yummy and sweet, it doesn't need frosting.—Bette Mintz, Glendale, California
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 3/4 cup chopped walnuts
  • 1/3 cup sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon instant coffee granules
  • 1 teaspoon ground cinnamon
  • BATTER:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups sour cream
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar, optional

Directions

  • In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips.
  • Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts
1 piece: 354 calories, 19g fat (9g saturated fat), 91mg cholesterol, 244mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 6g protein.

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