Dazzle your guests with this "show stopper" coffee cake. Rich enough for dessert, it makes an ideal brunch cake.
- 1⁄2 cup packed dark brown sugar
- 1⁄2 cup raisins
- 1⁄2 cup chopped walnuts
- 2 tablespoons cocoa
- 1 tablespoon cinnamon
- 2 teaspoons instant coffee powder
- 3⁄4 cup unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups plain yogurt
- chopped walnuts (to garnish)
- raisins (to garnish)
- 1 teaspoon instant coffee powder
- 1 tablespoon hot water
- 6 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1⁄2 cup sifted icing sugar, plus
- 2 tablespoons sifted icing sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon orange juice
- 1 pinch salt
- Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
- Set aside.
- Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
- Stir in vanilla.
- Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, soda and salt together twice.
- Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
- Beat until just well mixed.
- Do not overmix.
- (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
- Spoon in one fourth of the batter.
- Sprinkle with one third of the raisin-walnut mixture.
- Repeat layering twice, ending with batter.
- Bake 1 hour at 350*F.
- Cool on rack.
- Unmold coffee cake and set on serving plate.
- Frost sides and top with Coffee Icing.
- Sprinkle with raisins and walnuts and chill until ready to serve.
- For Icing, mix coffee with water until completely dissolved.
- Cream butter and cream cheese until light.
- Gradually beat in sugar.
- Beat in vanilla, orange juice,salt and coffee mixture.
- Whip until double in volume, about 4 minutes.