A coffee cake version of one of my favorite treats: a frothy, cocoa-topped cappuccino. Top this cake with whipped cream and a sprinkling of cocoa for the full cappuccino effect.
Sieve together all the dry ingredients, them cream the butter into the dry ingredients. I like to do this by hand, but as long as it gets to the texture of breadcrumbs, it’s all good! Next, beat the eggs, and stir in with the wet ingredients. Combine everything and pour into a greased pie dish. Bake at 140°C/280°F for about 50 minutes. Leave to cool. Then eat loads of it with a big milky latte and be happy. Yum.
I think this would be really good with some ice cream too.
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First of all I have to confess that I didn’t wear my glasses to read the recipe and thought it was 1/2 cup butter and 1/2 cup sour cream….it turned out moist and delicious. 
I used 1 T of espresso powder to 3/4 cup hot water, but next time I might increase that to 2 T to boost the coffee flavor. The whipped cream is a must in my opinion!
Prep: Cook:
Serves: 12 Level: Intermediate
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Serves: 12 Level: Easy
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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Twinks on 9.30.2010
I think I will make this today! A girl needs a coffee break and a snack to keep her energy up!