Black Coffee Cake

Oxmoor House
two 9-inch cakes


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1 cup strong coffee
1 cup water
2 cups firmly packed brown sugar
3/4 cup butter or margarine, softened
4 eggs, separated
4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract


Combine coffee, water, and sugar in a medium saucepan. Bring to a boil, and cook 5 minutes; set aside to cool.

Cream butter in a large mixing bowl. Beat egg yolks until thick and lemon colored; add to butter, mixing well.

Combine flour, baking powder, and salt; sift together 4 times. Add to creamed mixture alternately with coffee mixture, beginning and ending with flour mixture; mix well after each addition. Add vanilla, mixing well.

Beat egg whites (at room temperature) until stiff but not dry; fold into batter.

Pour batter into 2 greased 9- inch round cake pans. Sprinkle liberally with Crumb Topping. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm.

Created date

February 2010