Coffee Swirl Coffee Cake

I am so in love with this coffee cake.

Adding coffee to baked goods at breakfast is nothing new.  But this recipe is fun, unique, and totally feeds my coffee cake addiction.  I really love coffee cake of any kind.  My Mom used to make it all the time when I was a kid and even though she was partial to making them with cinnamon and streusel, I try not to discriminate.  All coffee cake deserves a fair shot at my table and this one is my new favorite.  I have already added it to my holiday recipe list, marked as a make-ahead addition to brunch menus when family is in town.  I can bake it up long before I need it and stash it, wrapped tightly, in the freezer. Just pull it out, defrost, and slice it up next to some baked eggs, fruit, and enormous mugs of spiced tea.

Mmm.  Ushering in Autumn in a very tasty way.
One Year Ago: Veggie Enchiladas
Two Years Ago: How T0:Make Vinaigrette & Roast Broccoli
Three Years Ago: Roast Pork W/Peach & Mustard Glaze, Simple Soup

Coffee Swirl Coffee Cake
Recipe adapted from Mad Hungry
This is a basic sour cream coffee cake with a swirl of delightfulness.  Its not overly sweet and my favorite way to eat it is with a slice in one hand and a steaming cup of tea in the other.

In a small bowl, combine:
2 T sugar
1 T instant coffee
1 T unsweetened cocoa powder
Mix thoroughly and set aside.

1 stick (8T) of softened butter
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 c sour cream

Preheat the oven to 350 degrees.
Cream the butter and sugar together.  Add the eggs one at a time and then the vanilla, scraping down the sides of the bowl. Add half the flour, the baking soda, baking powder, and salt.  Gently mix until almost incorporated.  Add the sour cream, then the last cup of flour.  Mix just until barely combined, stirring with a spatula at the end.  Spray a bundt pan with cooking spray and add half the coffee cake batter.  Sprinkle the coffee/cocoa mixture evenly in the pan and pour the remaining batter over top.  Spread evenly and swirl layers together using a skewer or small knife.  Bake for 45-50 minutes  or until a toothpick comes out clean.  Let cake cool in the pan for 20 minutes and then gently turn out onto a cooking rack.  Enjoy warm, cool, or half frozen. 🙂