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Espresso Ring

Loaded with rich espresso flecks, this sweet cake is delicious for dessert or a mid-afternoon pick-me-up.

Ingredients

Serves: Prep:  15min |Cook: 1hr 0min |Total: 1hr 25min
              

Directions

1.
Preheat the oven to 350°F. Grease a 12-cup Bundt pan and sprinkle with the 2 tablespoons sugar.
2.
In a medium bowl, combine the flour, coffee, baking powder, and salt.
3.
In a large bowl, with an electric mixer on medium speed, beat the butter and remaining 2 1/2 cups sugar for 3 minutes, or until light and fluffy. Add the sour cream, eggs, and vanilla extract and beat well. Add the flour mixture and milk. With the mixer on low speed, beat until well-blended.
4.
Place in the prepared pan and bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Invert onto the rack and cool completely.

Nutritional Facts per serving

CALORIES 390.8 CAL

FAT 15.3 G

SATURATED FAT 8.9 G

CHOLESTEROL 113.3 MG

SODIUM 199.9 MG

CARBOHYDRATES 57.9 G

TOTAL SUGARS 33.5 G

DIETARY FIBER 0.9 G

PROTEIN 6.2 G
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