Brunch Cakes

I hate bundt pans. I can't tell you the last time was that I managed to get a cake out of a bundt pan successfully. I made a Coffee Swirl Cake for the "booze and breakfast" or "brunch". I can use about 2/3 of the cake since the rest of it either stuck to the pan or broke away from the bottom of the cake. It's good and I'll eat it. I just can't use it for presentation, dammit.

Betty Crocker's Coffee Swirl Cake

1/4 cup instant coffee granules or crystals

1 tablespoon hot water

3 cups Gold Medal® all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups butter or margarine, softened

2 3/4 cups sugar

6 eggs

1 cup milk

1/2 cup sour cream

Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.

Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

********************

I had better luck with the Buttermilk- Lime Tea Bread. That at least came out of the pan. Next time though, I'll double the lemon/sugar syrup.

Betty Crocker's Buttermilk- Lime Tea Bread

Oh, I'm too lazy to type this recipe right now.