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Medaglia d'Oro Maple Java Baby Cakes

Ready In: 90 minutes Servings: 6 mini cakes
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  1. CAKE
  2. Crisco® Original No-Stick Cooking Spray
  3. 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  4. 1/2 cup Pillsbury BEST™ Whole Wheat Flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 2 teaspoons pumpkin pie spice
  9. 1/4 teaspoon allspice
  10. 1/2 cup butter, softened
  11. 1 cup sugar
  12. 3 large eggs
  13. 1 1/2 tablespoons Medaglia d'Oro® Instant Espresso Coffee, dissolved in 1 teaspoon warm water
  14. 1/3 cup Hungry Jack® Original Syrup
  15. 3/4 cup sour cream
  16. SAUCE
  17. 1 cup Hungry Jack® Original Syrup
  18. 1/4 cup butter
  19. 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee, dissolved in 2 teaspoons warm water
  20. 2 teaspoons vanilla extract
  21. 1/2 cup chopped walnuts
  22. Whipped cream or ice cream


  1. For Cake: HEAT oven to 350°F. Coat 6 mini fluted pans with no-stick cooking spray. Combine all-purpose and whole wheat flour, baking powder, baking soda, salt, pumpkin pie spice and allspice in large bowl until combined.
  2. BEAT butter and sugar in large bowl with an electric mixer on medium speed until fluffy. Beat in eggs one at a time. Combine dissolved espresso, syrup and sour cream together in small bowl. At low speed, alternately beat in flour and espresso mixture to butter mixture until blended, scraping bowl occasionally. Spoon equal amounts of batter into prepared fluted pans.
  3. BAKE 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Invert cakes and cool completely.
  4. For Sauce: HEAT syrup and butter in small saucepan over medium heat until butter is melted. Remove from heat. Stir in dissolved espresso, vanilla and walnuts. Spoon over each baby cake. Serve with whipped cream or ice cream.

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