Shelly's Recipe

COFFEE RIPPLE COFFEE CAKE

Category: Coffee Cake

1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 tsp instant coffee granules
2 tsp ground cinnamon

Cake:
4 tsp instant coffee granules
2 tsp hot water
1/2 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs
1 cup sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda

Glaze:
2/3 cup confectioners sugar
3 to 4 tsp brewed coffee
1 tsp butter, melted

In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.

In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream mixture.

Pour half of the batter into a greased and floured 10 inch fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Serves 12