- 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
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.