1 cup sour cream
2 eggs
1 cup sugar
1 cups all purpose flour
2 tsp baking powder
tsp baking soda
tsp salt
2 tbsp brewed dark roast coffee
CRUMB TOPPING
cup all purpose flour
cup brown sugar
cup sugar
3 tbsp soft butter
Preheat oven to 350 degrees
Grease and flour 9 inch round cake pan

To make topping:
Blend topping ingredients, blend until mixed and crumbly Make topping first, and set aside
To make cake:
Place eggs in bowl, whip until frothy Add sour cream, mix until smooth and creamy Thoroughly mix in sugar Add flour, baking powder, baking soda, and salt and blend well Pour into cake pan, sprinkle topping evenly over top of batter Bake 18-20 minutes, or until springy and golden brown Flip onto cooling rack, cool 30 minutes before serving
Note* This recipe make a very light and tender cake that will not cut smoothly when hot.

cup brewed medium roast coffee
6 oz semisweet chocolate chips
1 tsp vanilla extract
cup soft butter

Place chocolate, coffee, and vanilla in small saucepan Heat on low until chocolate is melted and mixed Remove from heat, blend in butter Mix well

cup butter
1 cup raw sugar
3 eggs
1 tbsp vanilla extract
tsp almond extract
2 cups bakers flour
tsp salt
2 tsp cinnamon
1 tsp baking powder
tsp baking soda
cup buttermilk
cup brewed coffee (I highly recommend 100% medium roast Kona
coffee for this recipe)
4 oz semisweet chocolate chips
Preheat oven to 350 degrees

Grease and flour 2 eight inch round cake pans Blend in sugar, and eggs until smooth and creamy Mix dry ingredients in separate bowl Add buttermilk and butter mixture Combine coffee and chocolate in small saucepan Heat on low heat until chocolate is melted and mixed with coffee Add to batter mixture and blend thoroughly Pour into cake pans, bake about 45 minutes or until firm Ice with Mocha Icing

1 cups butter, softened
1 cups granulated sugar
3 cups sifted all-purpose flour
1 cup mashed ripe bananas (2 medium)
cup Kahla
4 large eggs
cup whole milk
1 tbsp baking powder
1 tsp. baking soda
1 tsp. salt
cup flaked coconut
cup chopped walnuts
Preheat oven to 350F
Grease and flower 9×9x2 cake pan

Combine butter and sugar, mix until fluffy. Fold in flour, 1/2 cup at a time, Add remaining ingredients except coconut and nuts. Mix on low speed until mixture is well blended. Increase to medium speed, mix 2 more minutes Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 minutes or until golden brown. Remove from oven; let stand 10 minutes. Turn onto serving tray
OPTIONAL TOPPING
1 tbsp dark roasted brewed coffee, cooled
1 cup brown sugar
Mix Kahlua and brown sugar, dust over cake

2 cups all-purpose flour
1 cup granulated sugar
cup dour cream
softened butter
cup milk
cup brewed medium roast coffee
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
tsp salt
2 medium (2 cups) peeled and chopped apples
TOPPING
cup chopped walnuts or pecans
cup firmly brown sugar
1 tbsp melted butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees

Combine all cake ingredients except apples in large mixing bowl Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Gently fold in apples by hand. Spread batter into greased 13 x 9-inch baking pan. Combine all topping ingredients in small bowl Sprinkle over batter. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 peaches, sliced
2 tbsp sugar
1 tbsp all-purpose flour
1/4 cup apricot jam
2 tablespoon brewed dark roast coffee

Preheat oven 350F In a large bowl beat butter and sugar with mixer set to medium speed for 30 seconds. Add eggs and vanilla; beat until thoroughly combined. Stir in 1 cup flour, baking powder, cinnamon and salt. Set aside. Combine sugar and 1 tablespoon flour. Sprinkle over peach slices; toss to coat. Fold peaches into batter. Pour into 9×9x2 inch cake pan. Bake until wooden pick inserted near the center comes out clean, 50 to 55 minutes. Set aside in pan to cool. In a small saucepan, combine jam and coffee. Bring to a boil. Spread evenly over cake Serve warm or at room temperature

1 cups all purpose flour
cup sugar
2 teaspoons baking powder/1/4 tsp salt
4 tbsp brewed dark roast coffee
1 egg, beaten
cup whole milk
cup cooking oil
cup semi sweet chocolate morsels
Preheat oven to 375 degrees

Grease and flour 9×9x2 inch cake pan Combine flour, sugar, baking powder, and salt, mix well In separate bowl, combine egg, milk, cooking oil and coffee Fold into flour mixture, mix well, and add chocolate morsels
TOPPING
2 tbsp brown sugar
1 tbsp all purpose flour
1 tsp ground cinnamon
1 tbsp soft butter

Combine dry ingredients, fold in butter until soft and crumbly Sprinkle over cake batter Bake 30 minutes or until golden brown

1 cups blueberries
1 cup sugar
2 tbsp cornstarch
1 cups all purpose flour
tsp baking powder
tsp baking soda
6 tbsp butter
1 egg
cup buttermilk
tsp vanilla
cup vanilla
cup brewed medium roast coffee
Preheat oven to 350 degrees

Combine blueberries with cup water in sauce pan Cook to boiling, reduce heat, simmer 5 minutes Stir in cup sugar and cornstarch Cook until thickened, stirring constantly Set aside Mix together cup sugar, flour, baking powder and baking soda Cut in 4 tbsp butter Mix till fine and crumbly Combine egg, coffee, buttermilk, and vanilla Add to flour mixture, blend till just moist Spread batter into 8×8x2 inch cake pan Spread fruit mixture over batter Drop remaining batter by spoonful over fruit in random pattern Blend remaining sugar, flour, 2 tbsp butter fine crumbs Sprinkle over batter Bake 40-45 minutes or until golden brown

3 tbsp ground medium roast coffee
5 tbsp hot milk
2 tbsp sugar
2/3 c corn syrup
6 tbsp butter
c coconut flakes
1 c bakers flower
tsp baking soda
2 eggs
1 tsp Malibu coconut liquor
FROSTING
8 tbsp soft butter or margarine
2 cups powdered (confectioners) sugar
c toasted coconut flakes
Preheat oven to 325 degrees

Grease and flower bottom of 8 inch square cake pan Place coffee in small mixing bowl, and pour hot milk over coffee. Cover and let stand 5 min Strain coffee, and set aside Mix sugar, corn syrup, and coconut Heat, stirring constantly, until butter and sugar are melted Add flour , baking soda, eggs, and 3 tbsp of coffee milk mixture. Spoon into cake pan. Bake 45 minutes. Allow to cool in pan, then flip onto Cooling rack. While cooling, place softened butter into mixing bowl, and beat until smooth and creamy. Fold in powdered sugar, and remainder of coffee. Mix until smooth and creamy. Spread over top of cake, and decorate with toasted coconut.

1 cup sugar
2 tsp butter
tsp salt
2 cups all purpose flour
1 tsp baking powder
cup whole milk
cup brewed espresso
1 tsp vanilla
4 tbsp melted butter
1 tbsp cinnamon
cup sugar
Preheat oven to 325 degrees F.

Grease and flour 9×13x4 inch cake pan Blend together sugar, butter, and salt Mix baking powder in flour, and fold into sugar mixture slowly Add milk and vanilla, mix well Pour into cake pan and bake 15-20 minutes In small bowl, mix cinnamon and remaining sugar Drizzle melted butter over cake, and sprinkle with sugar mixture Bake 10 more minutes