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Black Coffee Cake

Yield two 9-inch cakes


  • 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
  • Crumb Topping

How to Make It

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

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

  3. 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.

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

  5. 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.

Oxmoor House Homestyle Recipes