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 min
  • Total Time 3 hr 20 min
  • Servings 16

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
11g,
11%
),
Sodium
300mg
300%;
Total Carbohydrate
36g
36%
(Dietary Fiber
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.