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Coffee Coffee Cake with Espresso Glaze

 

 

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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.
 

Featured Archive Recipes:
Pecan Toffee Coffee Cake
Commander's Sour Cream Pecan Coffee Cake
Espresso Cake with Hot Kahlua Syrup
Espresso Ice Cream Brownie Cake
Coffee, Hazelnut and Raspberry Torte
Michele's Cappuccino Cake
Michele's Coffee and Spice Bread
Black Chocolate Espresso Cake with
Bittersweet Glaze

 


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