Recipe Archives->Cakes->Espresso 01

Espresso Coffee Cake

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup soft butter
1 cup sugar 
2 eggs
2 teaspoon vanilla
1 cup sour cream 
2 Tablespoons Instant Espresso dissolved in 1 Tablespoon hot water

2 to 3 Tablespoons strong coffee
2 teaspoons Instant Espresso
3/4 cup powdered sugar

Cream butter and sugar. Add eggs (one at a time). Add vanilla.
Alternate adding sifted dry ingredients with sour cream. Take 1/2
of the batter out and mix with dissolved espresso. Spoon half of
the batter into a greased and floured bundt pan or tube pan. Cover
with coffee mixture and add the rest of the batter.

Bake at 350 degrees for 50 to 60 minutes. Cool on rack. Invert and
cool completely. Pour warm glaze over cake. Let stand 10 minutes.

Printable version: espresso01.txt.