Coffee Coffee Cake with Espresso Glaze The Gourmet Cookbook
This coffee cake packs a wallop of Joe. The recipe comes from a piece that Richard Sax the late cookbook author and food columnist, wrote for Gourmet in the 1980’s. Enjoy it anytime, with a glass of milk or, of course, a cup of coffee.
Serves 6 to 8
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 sticks (12 Tbsp) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
2 Tbsp. instant espresso powder, dissolved in 1 Tbsp hot water
1 tsp instant espresso powder
2 to 3 Tbsp strong brewed coffee
1 cup confectioners' sugar, sifted
Make the cake:
Put a rack in middle of oven and preheat oven to 350 F. Generously butter Bundt pan.
Whisk together flour, baking powder, baking soda and salt in a bowl. Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Add flour mixture alternately with sour cream, beginning and ending with flour mixture and mixing until just incorporated.
Transfer about one-third of batter to a small bowl. Add espresso mixture and stir until well combined. Spoon half of plain batter into Bundt pan and spread evenly. Top with coffee batter, spreading it evenly, and cover with remaining plain batter, spreading it evenly.
Bake until cake is golden and a wooden pick or skewer inserted in center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 30 minutes, then invert onto rack to cool completely.
Make the glaze:
Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee, as necessary.
Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.