Cocoa Coffee Cake for #Thanksgiving Morning from Vicki Delany

 If you have a house full of guests and a day of cooking ahead of you, the last thing you want is to spend time worrying about breakfast. This coffee cake is perfect as it can be made ahead and freezes well.  Lay out the cake along with fresh fruit and containers of yoghurt for your guests to help themselves.

Cocoa Coffee Cake

INGREDIENTS

3 tablespoons sugar

4 1/2 teaspoons instant coffee granules

4 1/2 teaspoons unsweetened Dutch-process cocoa powder

1/2 cup unsalted butter, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sugar

2 large eggs, room temperature

1 cup sour cream, room temperature

1 teaspoon pure vanilla extract

 

DIRECTIONS

Preheat oven to 350 degrees.

Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.

Butter a 10-inch Bundt pan. Dust with flour, and tap out excess.

Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer and mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.

Spread 1/3 of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.

Bake until a cake tester inserted into centre comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.

Freezes well, wrapped in aluminum foil.

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