Homemade Made Easy: Coffee Cake

I've been asked to provide a coffee cake for the ladies of Alpha Delta Pi at a local university this weekend. I was thrilled this was their baked goods request because I have the easiest, tastiest recipe.

Aunt Patty's Coffee Cake (c/o Martha Stewart)

Set out 1 stick of butter, 1 cup of sour cream, and 2 eggs.  These ingredients need to be room temperature.  Get out three bowls.  One of them needs to attach to your mixer.  Preheat oven to 350.

Bowl 1 - The Filling
Mix 3 tablespoons sugar, 4 1/2 teaspoons instant coffee granules, and 4 1/2 teaspoons unsweetened Dutch-process cocoa powder.

Bowl 2 - The Flour
Whisk 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.

Bowl 3 - The Mixer Bowl
Fitted with the paddle attachment use your mixer to combine 1/2 cup (1 stick) unsalted butter and 1 cup sugar. Mix on medium-high speed until pale and fluffy, 3 - 4 minutes.  Slow speed to medium and mix in eggs, one at a time.  Mix in flour mixture in 3 batches, alternating with sour cream.  Add 1 teaspoon pure vanilla extract and mix 1 minute.

Prepare your 10-inch bundt pan with butter and a dusting of flour.  Or save time by using a baking spray, like Pam for baking.  I love this product! It saves me valuable minutes when baking.

Spread one-third of the batter into pan. Sprinkle one-third of the filling.  Repeat until all batter and filling are in the pan.  Run a thin knife through batter to marbleize.

Bake 35 minutes or until a toothpick inserted into the center comes out clean.  Cool 30 minutes.  I add to the recipe a simple icing drizzled over the cake.  To make the icing just mix sifted powder sugar, a little shortening and a bit of milk to mix.