¼ cup (½ stick) butter, room temperature
2 tablespoons sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons instant coffee granules
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
1 cup sour cream
Heat the oven to 350 degrees. Coat a 9-by-9-inch baking pan with baking spray.
To make the topping: In a medium bowl use an electric mixer to beat together the butter, sugar, salt and vanilla until creamy. Add the flour and mix just until moist crumbs form. Set aside in the refrigerator.
To prepare the cake: In a medium bowl mix the coffee granules and water until dissolved. Add the cinnamon, vanilla, butter, sugar, baking powder, baking soda and salt. Use an electric mixer to beat until fluffy. Beat in the eggs, one at a time, scraping the bowl between additions.
Stir in half the flour followed by half the sour cream, then the remaining flour and sour cream. Spread the batter evenly in the prepared pan. Sprinkle the cake batter with the topping. Bake 35-40 minutes.
Let cool in the pan. Serve warm or at room temperature.
Nutrition values per serving: 300 calories, 16 g fat (10 g saturated), 35 g carbohydrates, 1 g fiber, 5 g protein, 75 mg cholesterol, 250 mg sodium.
Alison Ladman for The Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.