Maple-Espresso Cake

16 servings | Prep Time: 20 Minutes | Start to Finish: 2 Hours 20 Minutes

• 2½ cups all-purpose flour
• 4 teaspoons instant espresso coffee powder or granules
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup butter, softened
• ½ cup packed brown sugar
• ¾ cup real maple syrup
• 1 teaspoon vanilla bean paste or vanilla
• 3 eggs
• 1¼ cups sour cream
• 4 oz white chocolate baking squares, melted, cooled
• 3 tablespoons coffee beans, chopped, if desired

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, mix flour, espresso powder, baking powder, baking soda and salt.

2 In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add syrup and vanilla bean paste; beat until well blended. Beat in eggs, one at a time, until blended. On low speed, beat in flour mixture alternately with 1 cup of the sour cream. Spoon batter into pan.

3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4 In small bowl, mix melted white chocolate and remaining ¼ cup sour cream. Spoon or pour over cake. Sprinkle with coffee beans.

1 Serving: Calories 320; Total Fat 18g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 36g (Dietary Fiber 0g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 3½ Fat Carbohydrate Choices: 2½