Tully’s® Coffee Cake

By Hannah Hassler

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Spring is in the air and so are lots of fun entertaining opportunities within the next couple of months! With Mother’s Day just around the corner and Graduations, Bridal Showers, Baby Showers, and Father’s Day on the horizon, we thought it would be best to break out our spatulas, turn on the oven, and get to whipping up something tasty… for any occasion.  Meet our Tully’s® Coffee Cake, using one of your Tully’s® Italian Roast K-Cup® or Vue® packs

Here we go! 

Streusel Ingredients:

3/4 Cup sugar

1 Teaspoon cinnamon

3/4 Cup walnuts or pecans

Cake Ingredients:

3 1/2 Cups all-purpose flour

2 Teaspoons baking powder

1 Teaspoon baking soda

1 1/2 Teaspoons salt

2 Teaspoons pure vanilla extract

6 Ounces Tully’s® Italian Roast, cold

3/4 Cup sour cream

12 Tablespoons (1 ½ sticks) unsalted butter, softened

1 3/4 Cups sugar

3 Large eggs

Glaze Ingredients:

2 Ounces Tully’s® Italian Roast, cold

2 1/2 Cups powdered sugar, sifted

Coffee Prep:

Brew 8 ounces Tully’s® Italian Roast. Chill for 2 hours

Streusel Directions:

Finely chop nuts, combine with sugar and cinnamon. Set aside.

Cake Directions:

Preheat oven to 350° F

Butter and flour Bundt pan

Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix well. Set aside. In a separate bowl, combine 6 ounces cold Tully’s® Italian Roast, vanilla, and sour cream. Whisk. Set aside. In a third smaller bowl beat together the softened butter and
1 ¾ cups sugar until fluffy and light. If using a standing mixer, beat on medium for about 5 minutes. Then, slowly mix in 1 egg at a time. Combine the coffee, vanilla, and sour cream mixture with the butter, sugar, and egg mixture. Combine wet and dry ingredients slowly, scraping sides of bowl to ensure batter is mixed completely. Pour half of the batter into your baking pan. Add all of the streusel mixture, spread in an even layer. Top with remaining batter. Bake at 350° for 60 – 65 minutes, until golden brown and the cake begins to pull away from sides of pan, and toothpick comes out cleanly. Transfer cake to a wire rack to cool completely (about 20 minutes). Invert Bundt pan onto rack or a serving plate; carefully remove pan (gently slide a knife around the side of the pan if necessary to loosen cake).

Glaze Directions: Mix sifted powdered sugar with remaining 2 ounces of cold Tully’s® Italian Roast until smooth. Drizzle over cooled cake. Let glaze harden for a few minutes before serving

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Enjoy!

 

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