Cake:
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
3/4 c Unsalted butter, softened
1 c Sugar
2 lg Eggs
2 ts Vanilla
1 c Sour cream
2 tb Instant espresso dissolved i
1 tb Hot water
Glaze:
3 tb Strong brewed coffee
1 1/2 ts Instant espresso powder
3/4 c 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 350f 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 has
dissolved. Sift the conf. 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.
a 1989
Yields
1 Servings