Coffee Coffeecake With Espresso Glaze

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Coffee Coffeecake With Espresso Glaze

 

2 Cup flour

1 Teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon Salt

3/4 Cup unsalted butter, softened

1 Cup Sugar

2 Large eggs

2 Teaspoon Vanilla

1 Cup Sour cream

2 Tablespoon Instant espresso dissolved in....

1 Tablespoon Hot water

 

GLAZE

3 Tablespoon Strong brewed coffee

1 1/2 Teaspoon Instant espresso powder

3/4 Cup Confectioner's sugar

 

Into a bowl, sift together the flour, baking powder, soda, and salt. In

another bowl with an electric mixer, cream the butter, and add the sugar

gradually, beating, and beat the mixture until it is light and fluffy. Add

the eggs, one at a time, beating well after each. Beat in the vanilla. Add

the flour mixture alternately with the sour cream, beginning and ending with

flour, and blending the batter after each addition. Transfer about a third

of the batter to another bowl and stir in the espresso mixture, stirring

until the batter is well combined. Spoon half the plain batter into a

well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter

over the plain, spreading it evenly and spoon the remaining plain batter on

top, spreading it evenly. Bake the cake in the middle of a preheated 350

degrees F oven for 55-60 minutes, or until it is golden and a tester comes

out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake

onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of

brewed coffee and the espresso powder, stirring until the powder had

dissolved. Sift the confectioners.sugar and add it, stirring until it is

combined well. If necessary, add more coffee to obtain a pourable

consistency. Pour the glaze over the coffeecake and let the cake stand for

10 minutes or until the glaze has set. Serve warm.

Makes 6 servings.

 

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