Shelly's Recipe

COFFEE AND COCOA COFFEE CAKE

Category: Coffee Cake

1 cup and 2 tablespoons granulated sugar
1 tablespoon instant coffee
1 tablespoon cocoa powder
2 all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract

Preheat oven to 350F. Grease one 9x5x3-inch loaf pan with baking spray.

In a small bowl, mix together 2 tablespoons sugar, instant coffee and cocoa powder. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a standing mixer, beat the butter until creamy and smooth. Gradually add 1 cup of sugar, beating continuously until light and fluffy, around 5 minutes.

Add eggs, one at a time, mixing well after each addition. With the mixer on low speed, add the flour mixture and sour cream alternate to butter mixture.

Add the vanilla and mix for another minute or two, scraping the sides and the bottom of the bowl well with a spatula.

Pour half of the batter into the prepared pan and sprinkle the cocoa filling on top. Pour in another half of the batter. Smooth the top and bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.