Glazed Espresso Coffee Cake
"Dazzling zebra stripes of chocolate and vanilla cake batter make this espresso coffee cake a showstopper. Bake this now for a quick pick-me-up!..."
INGREDIENTS
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1 cup (120g) King Arthur Unbleached All-Purpose Flour
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6 tablespoons (75g) granulated sugar
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2 tablespoons (14g) confectioners' sugar sifted if lumpy
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1 teaspoon Vietnamese cinnamon*
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1/4 teaspoon salt
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2 teaspoons espresso powder
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6 tablespoons (85g) unsalted butter cut into 1/2" cubes; at room temperature
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1 teaspoon King Arthur Pure Vanilla Extract
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2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
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1 cup (198g) granulated sugar
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1 teaspoon baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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8 tablespoons (113g) unsalted butter cut into 1/2" cubes; at room temperature
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2 teaspoons King Arthur Pure Vanilla Extract
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2 large eggs
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1/2 cup (113g) buttermilk
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1/2 cup plus 1 tablespoon (127g) cold brew concentrate or brewed coffee strong; divided
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3 tablespoons (15g) espresso powder
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2 teaspoons black cocoa*
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1 1/4 cups (142g) confectioners' sugar sifted if lumpy
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5 to 7 teaspoons (24g to 33g) cold brew concentrate or brewed coffee strong
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