Betty Crocker Brunch - (Page 51) coffee cakes & quick breads Do-AheAD Coffee Swirl Cake Prep Time: 20 Minutes Start to Finish: 3 Hours Servings: 24 2. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. On low speed, beat in flour mixture, milk and sour cream until blended. 3. Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design. 4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on cooling rack; remove from pan to cooling rack. Cool at least 1 hour 30 minutes. Serve warm or cooled. High Altitude (3500-6500 ft): Bake 55 to 60 minutes. Nutrition Information Per Serving: 1 ServINg: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g); Cholesterol 80mg; Sodium 130mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 4g ¼ 1 3 1 ¼ 1¼ 2¾ 6 1 ½ cup instant coffee granules or crystals tablespoon hot water cups Gold Medal® all-purpose flour teaspoon baking powder teaspoon salt cups butter or margarine, softened cups sugar eggs cup milk cup sour cream 1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes. Betty Crocker Most Requested RecipesTM 51
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.