ESPRESSO
COFFEE CAKE
Kitchener Ecclesia, Ontario, Canada
ESPRESSO
COFFEE CAKE
Kitchener Ecclesia, Ontario, Canada
2 cup flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine
1 cup sugar
2 eggs
2 tsp. vanilla
1 cup sour cream or plain yogurt
1/4 cup extra-strong coffee
laze:
1/4 cup extra-strong coffee
2 tsp. instant espresso
3/4 cup powdered sugar
Cream margarine and sugar. Add eggs, one at a time. Add vanilla. Sift all dry ingredients together and alternately add to margarine mixture, along with sour cream. Take 1/2 of batter out and mix with dissolved espresso. Spoon 1/2 of the batter (without coffee) into a greased bundt pan. On top of this put a mixture of: 1/2 c. brown sugar, 1/2 c. toasted pecans and 1 tsp. cinnamon. Cover with rest of batter (coffee mixture).
Bake at 350 degrees F. for 50-60 minutes. Cool. Invert and cool completely. Pour warm glaze over cake.
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