Coffee Cake with Espresso Glaze

By mamapig

Ingredients

• Cake ----
• 2 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup unsalted butter, softened
• 1 cup sugar
• 2 lg eggs
• 2 tsp. vanilla
• 1 cup sour cream
• 2 Tbsp. espresso
• Glaze ----
• 3 Tbsp. strong brewed coffee
• 1 1/2 tsp. instant espresso powder
• 3/4 cup confectioner's sugar

Details

Servings 6

Preparation

Step 1

Into a bowl, sift together the flour, baking powder, soda and salt. In another bowl cream the butter and add sugar gradually, beating 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. 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" Bundt pan. Spoon the coffee batter over the plain and spoon the remaining plain batter on top. Bake the cake in the middle of a preheated 350° 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 has dissolved. Sift in the confectioner's sugar, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffee cake. Serve warm.