Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
4
teaspoons instant espresso coffee powder or granules
2 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup butter, softened
1/2
cup packed brown sugar
3/4
cup real maple syrup
1
teaspoon vanilla bean paste or vanilla
3
eggs
1 1/4
cups sour cream
4
oz white chocolate baking squares, melted, cooled
3
tablespoons coffee beans, chopped, if desired
Preparation
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, espresso powder, baking powder, baking soda and salt.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add syrup and vanilla bean paste; beat until well blended. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture alternately with 1 cup of the sour cream. Spoon batter into pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, mix melted white chocolate and remaining 1/4 cup sour cream. Spoon or pour over cake. Sprinkle with coffee beans.
