ESPRESSO COFFEE CAKE

Sis. Patty Robinson

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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