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Topping:
Mix together brown sugar, flour, cinnamon and instant
coffee powder. Blend in butter until crumbly. Stir in
nuts. (I prepare the topping in the food processor.)
Set aside.
Cake:
Mix boiling water and coffee powder together. Put in
the refrigerator to cool while you prepare the batter.
In
mixer bowl, cream together butter and sugar. Beat in
eggs one at a time. Stir in vanilla.
In
a small bowl mix together the flour, baking powder,
baking soda and salt.
Combine
sour cream with cooled coffee.
Add
flour mixture and sour cream mixture alternately to
the creamed ingredients, mixing after each addition.
Spread
half of the cake batter in a greased 9 inch tube cake
pan. Sprinkle half of the topping over the batter. Spread
the remaining batter, and top with the remaining topping.
Bake
at 350 degrees F. for 55 to 60 minutes. Cool in the
pan for about 10 minutes, then run a knife around the
sides and remove cake from pan.
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