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Maple Espresso Cake

  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 16
  • Save
    44
  • Pinterest
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  • Print
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Relish this delicious espresso cake made using Gold Medal® all-purpose flour – a wonderful treat for all chocolate lovers. MORE + LESS -

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

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
320
% Daily Value
Total Fat
18g
0%
Saturated Fat
11g
0%
Sodium
300mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
0g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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