Coffee Coffeecake with Espresso Glaze
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- 2 c
- 1 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1/4 tsp
- 3/4 c
- unsalted butter, softened
- 1 c
- 2 large
- 2 tsp
- 1 c
- sour cream
- 2 Tbsp
- espresso dissolved in 1 tablespoon hot water
- 3 Tbsp
- strong brewed coffee
- 1.5 tsp
- instant espresso powder
- 3/4 c
- confectioners' sugar
1Into a bowl, sift together the flour, baking powder, soda and salt.
2In 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.
3Add the eggs, one at a time, beating well after each.
4Beat in the vanilla.
5Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
6Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
7Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.
8Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
9Bake the cake in the middle of a preheated 350 oven for 55-60 minutes, or until it is golden and a tester comes out clean.
10Let it cool in the pan on a rack for 30 minutes.
11Invert the cake onto the rack and let it cool completely.
12In a bowl, stir together 2 tablespoons of brewed coffee and the espresso powder, stirring until the powder has dissolved.
13Sift the confectioners sugar and add it, stirring until it is combined well.
14If necessary, add more coffee to obtain a pourable consistency.
15Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set.