Maple Espresso Cake

Maple Espresso Cake

Relish this delicious espresso cake made using Gold Medal® all-purpose flour – a wonderful treat for all chocolate lovers.

Prep Time

20

Minutes

Total Time

3:20

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • Total Fat 18g
      • (Saturated Fat 11g,),
    • Sodium 300mg;
    • Total Carbohydrate 36g
      • (Dietary Fiber 0g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Other Carbohydrate;
      • 3 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.