Maple Espresso Cake

 

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            

Steps

1 Heat 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.

2 In 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.

3 Bake 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.

4 In small bowl, mix melted white chocolate and remaining 1/4 cup sour cream. Spoon or pour over cake. Sprinkle with coffee beans.