This moist cake bakes up nicely in our high altitude. Be sure to use REAL maple syrup! (I just made a simple powdered sugar frosting instead of the white chocolate.)
Heat oven to 350 degrees. Grease a 12-cup fluted tube cake pan with shortening; lightly flour. In a medium bowl, mix the flour, espresso powder, baking powder, soda and salt.
In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add syrup and vanilla; beat until well-blended. Beat in the eggs one at a time until blended. On low speed, beat in the flour mixture alternately with 1 cup of the sour cream. Spoon batter into pan.
Bake for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from pan to a cooling rack. Cool completely, about 1 hour.
In a small bowl, mix the melted chocolate and remaining 1/4 cup sour cream. Spoon or pour over cake and sprinkle with chopped coffee beans. About 16 servings.
2 1/2 cups flour
1 T. instant espresso powder
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1/2 cup packed brown sugar
3/4 cup real maple syrup
1 tsp. vanilla or vanilla bean paste
1 1/4 cups sour cream
4 oz. white baking chocolate, melted and cooled slightly
3 T. coffee beans, chopped, if desired