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coffee coffeecake with espresso glaze

(1 rating)
Recipe by
Sharyce Bracewell
Grants Pass, OR
(1 rating)
cook time 55 Min

Ingredients For coffee coffeecake with espresso glaze

  • 2 c
    flour
  • 1.5 tsp
    instant espresso powder
  • 3 Tbsp
    strong brewed coffee
  • GLAZE INGREDIENTS
  • 2 Tbsp
    espresso dissolved in 1 tablespoon hot water
  • 1 c
    sour cream
  • 2 tsp
    vanilla
  • 2 lg
    eggs
  • 1 c
    sugar
  • 3/4 c
    unsalted butter, softened
  • 1/4 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 3/4 c
    confectioners' sugar

How To Make coffee coffeecake with espresso glaze

  • 1
    Into a bowl, sift together the flour, baking powder, soda and salt.
  • 2
    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.
  • 3
    Add the eggs, one at a time, beating well after each.
  • 4
    Beat in the vanilla.
  • 5
    Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
  • 6
    Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
  • 7
    Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.
  • 8
    Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
  • 9
    Bake 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.
  • 10
    Let it cool in the pan on a rack for 30 minutes.
  • 11
    Invert the cake onto the rack and let it cool completely.
  • 12
    In a bowl, stir together 2 tablespoons of brewed coffee and the espresso powder, stirring until the powder has dissolved.
  • 13
    Sift the confectioners sugar and add it, stirring until it is combined well.
  • 14
    If necessary, add more coffee to obtain a pourable consistency.
  • 15
    Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set.
  • 16
    Serve warm.

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