I've made it many times and love the flavor but it never rises well. For those of you who have made it, do you add the coffee while it is hot or after it has come to room temp?
It does not matter. I have used hot, cool and cold coffee. If it is not rising well then the problem is with the baking soda.
1. mix all the dry ingredients.
2. Mix all the wet ingredients. If the coffee is hot, mix it with the milk [butter or soured]. Then add the rest - eggs last.
3. Pour the liquid ingredients onto the dry ingredients: mixing until combined: 2 minutes max.
4. Pour into pan and straight into the oven.
Once the buttermilk or soured milk in the liquid ingredients hits the baking soda, it begins to release gas. Work quickly otherwise it will not rise as much as it should. There's a bit of baking powder there as insurance, but it is the baking soda reaction that is the important one ..
A few things I have learned from CC: Cut the leavening to 1 tsp each and sub sour cream for the milk.