The Inn at Manchester Bed and Breakfast
Espresso Coffee Cake
~~Submitted by a reader~~
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 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. 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.
Espresso coffee cake can be baked in an angel food pan. It works well when the recipe is doubled too.