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1 tspbaking powder
1/2 tspbaking soda
3/4 cunsalted butter, softened
1 csour cream
2 Tbspespresso dissolved in 1 tablespoon hot water
3 Tbspstrong brewed coffee
1.5 tspinstant espresso powder
3/4 cconfectioners' sugar
How to Make Coffee Coffeecake with Espresso Glaze
- 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 350 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 tablespoons of brewed coffee and the espresso powder, stirring until the powder has dissolved.
- Sift the confectioners 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.