Coffee & Cream Espresso Cake

This cake is delicious warm, with a cup of french-pressed coffee. I like to mix it the night before and bake in the morning. It's made with espresso, so definitely for those who like the taste of coffee. Here's the how-to...

Cake:

2c. flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 c. butter, softened

1 c sugar 

2 lg eggs

2 tsp vanilla

1 c. sour cream 

2 tbs instant espresso powder 

1 tbs hot water 

Glaze:

3 tbs brewed coffee

2 tsp instant espresso powder 

3/4 c. powdered sugar 

Preheat oven to 350 degrees. Butter a 1 1/2 quart bundt pan. In medium bowl sift together flour, baking powder, baking soda and salt. 

Beat butter until creamy. With beaters running, gradually add sugar until light and fluffy. Add eggs, beat well after each. Mix in vanilla. Add flour mixture and sour cream in small amounts alternately to butter mixture. Beat well between each addition.  

Mix together expresso powder and hot water. Add 1/3 of cake batter to espresso 
mixture and combine thoroughly. 

Spoon 1/2 of the plain batter into bundt pan, spreading evenly. Spoon espresso batter over plain batter, spread evenly. Spoon remaining plain batter over top and smooth. Bake 50 to 60 minutes, until a tester comes out clean. Cool cake for 30 minutes. Invert pan, remove cake and cool completely on rack. 

In medium bowl, combine coffee and espresso powder. Stir until powder is dissolved. Stir in powdered sugar. Pour glaze over cake and allow to sit for 15 min. before serving. Enjoy!