Relish this delicious espresso cake made using Gold Medal® all-purpose flour – a wonderful treat for all chocolate lovers.
Maple Espresso Cake
- Prep Time 20 min
- Total 3 hr 20 min
- Servings 16
- Ingredients 13
Ingredients
- 2 1/2 cups Gold Medal™ all-purpose flour
- 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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, espresso powder, baking powder, baking soda and salt.
-
Step2In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add syrup and vanilla bean paste; beat until well blended. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture alternately with 1 cup of the sour cream. Spoon batter into pan.
-
Step3Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
-
Step4In small bowl, mix melted white chocolate and remaining 1/4 cup sour cream. Spoon or pour over cake. Sprinkle with coffee beans.
Nutrition
320
Calories
18g
Total Fat
4g
Protein
36g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Total Fat
- 18g
- 0%
- Saturated Fat
- 11g
- 0%
- Sodium
- 300mg
- 0%
- Total Carbohydrate
- 36g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;Carbohydrate Choice
2 1/2
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