This delicious cake has a wonderful buttery-tasting crumb bottom... perfect with coffee or tea.
Thanks to Shannon for submitting it!
2 cups all-purpose flour
2 teaspoons instant coffee granules
2 cups firmly-packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cut into pieces (cold)
2 tablespoons butter, cut into pieces (cold)
1 cup sour cream
1 teaspoon baking soda
1 large egg, slightly beaten
1/2 cup chopped walnuts or pecans
1/2 cup mini chocolate chips
Set oven to 350°. Grease a 9-inch square baking dish. In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine. With a pastry blender/knife cut in the COLD butter until crumbly and well blended. Press half of the mixture into a prepared baking pan; set aside. In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined. Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined. Pour over the crumb crust in the pan. In a small bowl, combine the nuts and chocolate chips. Sprinkle over the top of cake. Bake for 30-35 minutes or until done.
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