Whipped Coffee and Coffee Cake
Whipped Coffee and Coffee Cake
    Ingredients
    For the Whipped Coffee:
    For the Sour Cream Coffee Cake:
    For the Nut Mixture:
    For the Cream Cheese Frosting for Cupcakes:
    Instructions
    For the Whipped Coffee:
    1. In a bowl with an electric mixer, whisk together the instant coffee, sugar and boiling water until coffee is dissolved and the mixture forms fluffy stiff peaks, about 3 minutes. (You can also whisk by hand with a wired whisk which may take longer to achieve peaks.) Serve over iced coffee or milk, or on top of hot coffee. Serves 1.
    For the Sour Cream Coffee Cake:
    1. Cream together butter and sugar, then add eggs, one at a time, mixing well. Add sour cream, vanilla, flour, baking powder, baking soda and salt and blend well. Pour one half of the batter into a small greased and floured angel food cake pan (or 8-inch square/round cake pan.) Then pour in half of the nut mixture. Pour in the rest of the batter and top with the rest of the nut mixture. Bake at 350 degrees for 45 to 50 minutes or until toothpick comes up clean. *For Cupcakes: Same process with cupcakes only no need to butter and flour each cup. Pour 1 heaping tablespoon of batter, sprinkle nut mixture, then another tablespoon of batter. Finish with a sprinkle of nut mixture. Bake for approximately 26 minutes.
    For the Nut Mixture:
    1. Mix together the sugar, chopped walnuts and cinnamon.
    For the Cream Cheese Frosting: for Cupcakes
    1. Cream together the cream cheese, vanilla, butter and powdered sugar.