1 cake:
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla
1 cup sour cream
2 tbsp instant espresso dissolved i
1 tbsp hot water
1 glaze:
3 tbsp strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cup confectioner's sugar
A Recipe for
Coffee Coffeecake With Espresso Glaze
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This Recipe for Coffee Coffeecake With Espresso Glaze is one of thousands in the Recipes-to-go Dessert Cookbook.
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
If you enjoy this Coffee Coffeecake With Espresso Glaze Recipe - you should enjoy the recipe collections you can find on the websites below:
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
This is a recipe for Coffee Coffeecake With Espresso Glaze from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Into a bowl, sift together the flour, baking powder, soda, and salt.
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. Add the eggs, one at a time, beating well after each. Beat in
the vanilla. Add the flour mixture alternately with the sour cream,
beginning and ending with flour, and blending the batter after each
addition.
Transfer about a third of the batter to another bowl and stir in the
espresso mixture, stirring until the batter is well combined. Spoon
half the plain batter into a well-buttered 8-inch bundt pan,
spreading it evenly. Spoon the coffee batter over the plain,
spreading it evenly and spoon the remaining plain batter on top,
spreading it evenly.
Bake the cake in the middle of a preheated 350f oven for 55-60
minutes, or until it is golden and a tester comes out clean. Let it
cool in the pan on a rack for 30 minutes. Invert the cake onto the
rack and let it cool completely.
In a bowl, stir together 2 Tbsp of brewed cocktail and the espresso
powder, stirring until the powder has dissolved. Sift the conf. sugar
and add it, stirring until it is combined well. If necessary, add
more coffee to obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10
minutes or until the glaze has set. Serve warm.
a 1989 Gourmet Mag. favorite
Serves: 1
Coffee Coffeecake With Espresso Glaze Recipe brought to you by Recipes To-Go