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La Belle Cuisine
Coffee Coffee Cake with Espresso Glaze
 
Classic Home Desserts:
A Treasury of Heirloom and
Contemporary Recipes
by Richard Sax, introduction by Dorie Greenspan
November 2010, Houghton Mifflin Harcourt
(winner of both a James Beard Award and a Julia Child Award!)
by Richard Sax, 1994, Chapters Publishing, Ltd./2000
Houghton Mifflin Company
“I developed this cake, made with and meant to be served
with coffee,
a few
years ago for a magazine article. After that, I forgot about it
for quite a
while.
Years later, Gourmet included it in its collection
of 50 dessert recipes to
commemorate the magazine’s 50th year.”
Makes one
9-inch tube cake; serves 10 to 12
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted
butter, softened
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream or plain yogurt
2 tablespoons instant coffee, preferably
instant espresso powder
1 tablespoon hot water
Espresso Glaze
3/4 cup confectioners’ sugar
2 – 3 tablespoons strong-brewed coffee
1 1/2 teaspoons instant espresso powder
1. Preheat the oven to 350 degrees F. with a rack at the
center. Butter
a
9-inch kugelhopf, Bundt, or tube pan; set aside. Resift the flour
with the
baking powder, baking soda and salt onto a sheet of wax
paper; set aside.
2. In a bowl, beat the butter with an electric mixer at medium speed
until
creamy. Gradually add the sugar and beat until light and fluffy.
Add the
eggs, one at a time, and mix until smooth; add the vanilla.
Lower the speed to
slow and add the flour mixture alternately with
the sour creamor yogurt,
beginning and ending with the dry ingre-
dients. Do not overmix.
3. In a small bowl, stir together the instant coffee powder and hot water.
Add about 1/3 of the cake batter and fold together until combined.
4. Pour 1/2 of the sour cream batter into the prepared pan. Carefully
top with
the coffee-flavored batter, spreading evenly. Spread the
remaining
sour cream batter on top; smooth the surface.
5. Bake until the cake is golden, the sides shrink away from the pan, and
a
toothpick inserted in the center emerges clean, about 50 minutes.
6. Cool the cake in the pan on a wire rack for about 30 minutes.
7. Espresso Glaze: Sift the confectioners’ sugar into a medium bowl.
Stir
together 2 tablespoons of the brewed coffee and the instant
espresso
powder; stir into the confectioners’ sugar. Add more
brewed coffee, if
necessary, to bring the glaze to a pourable
consistency.
8. Run the tip of a knife around the sides and tube of the pan to loosen
the
cake; unmold. Brush the glaze over the top, letting some run
down the
sides. Let the glaze set. Serve cut into wedges. If not
serving immediately,
cover the cake with plastic wrap.
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