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Ingredients :
- 2 cups flour
- 1 tspn baking powder
- ½ tspn baking soda
- ¼ tspn salt
- ¾ cup soft butter
- 1 cup sugar
- 2 eggs
- 2 tspn vanilla
- 1 cup sour cream
- 2 tbsp instant espresso dissolved in 1 tbsp hot water
for glaze :
- 2 to 3 tbsp strong coffee
- 2 tspn instant espresso
- ¾ cup powdered sugar
Preparation and Cooking Instructions :
- Cream butter and sugar. Add eggs (one at a time). Add vanilla. Alternate
adding sifted dry ingredients with sour cream. Take ½ of the batter
out and mix with dissolved espresso. Spoon half of the batter into a
greased and floured bundt pan. Cover with coffee mixture and add the
rest of the batter.
- Bake at 350°F for 50 to 60 minutes. Cool on rack. Invert and cool
completely. Pour warm glaze over cake. Let stand 10 minutes.
- Espresso coffee cake can be baked in an angel food pan. It works well
when the recipe is doubled too.
Cooking & Baking Resources :
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