Espresso Coffee Cake

By Hklbrries

Ingredients

• Filling:
• 3 eggs
• 2/3 cup sugar
• 1/2 cup butter, softened
• 2/3 cup flour, sifted
• 1 tbsp baking powder
• 2 cups (16 ounces) brewed espresso, at room temperature
• 1/2 cup butter, softened
• 3 tbsp confectioners' sugar
• 2 tbsp brewed espresso, at room temperature

Details

Servings 4

Preparation

Step 1

Beat eggs well. Add the sugar and butter. Beat well. Stir in the flour and baking powder until smooth. Add the espresso very slowly. Turn the mixture into a greased, round cake tin and bake in a preheated oven at 350 F, until a toothpick inserted into the center comes out clean. Put on a rack to cool.

Make the filling in an electric mixer or by hand. Combine the butter and confectioners' sugar until light and creamy. Add the espresso slowly. Cut the cake horizontally into 2 halves, spread the filling, and put the cake back together.