Espresso coffee cake recipe
Espresso Coffee Cake recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 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 eggs
- 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.
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