Coffee Ripple Coffee Cake Recipe

Name: Coffee Ripple Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped walnuts; 1/4 cup sugar; 1/4 cup packed brown sugar; 2 teaspoons instant coffee granules; 2 teaspoons ground cinnamon; 4 teaspoons instant coffee granules; 2 teaspoons hot water; 1/2 cup butter, softened; 1-1/2 cups packed brown sugar; 3 large eggs; 1 cup sour cream; 1/2 cup unsweetened applesauce; 1/4 cup buttermilk; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 2/3 cup confectioners' sugar; 3 to 4 teaspoons brewed coffee; 1 teaspoon butter, melted

Servings: persons

1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 large eggs
1 cup sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup confectioners' sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted

1
In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.
2
In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.
3
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.
4
Bake at 350u00b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.

1407

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup chopped walnuts, 1/4 cup sugar, 1/4 cup packed brown sugar, 2 teaspoons instant coffee granules, and more.

Yes, Coffee Ripple Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee Ripple Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions