coffee coffeecake with espresso glaze

How To Make coffee coffeecake with espresso glaze

• 1

  Into a bowl, sift together the flour, baking powder, soda and salt.
• 2

  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.
• 3

  Add the eggs, one at a time, beating well after each.
• 4

  Beat in the vanilla.
• 5

  Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
• 6

  Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
• 7

  Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.
• 8

  Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
• 9

  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.
• 10

  Let it cool in the pan on a rack for 30 minutes.
• 11

  Invert the cake onto the rack and let it cool completely.
• 12

  In a bowl, stir together 2 tablespoons of brewed coffee and the espresso powder, stirring until the powder has dissolved.
• 13

  Sift the confectioners sugar and add it, stirring until it is combined well.
• 14

  If necessary, add more coffee to obtain a pourable consistency.
• 15

  Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set.
• 16

  Serve warm.
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