Espresso Coffee Cake

Ingredients :

• 2 cups flour
• 1 tspn baking powder
• ½ tspn baking soda
• ¼ tspn salt
• ¾ cup soft butter
• 1 cup sugar
• 2 eggs
• 2 tspn vanilla
• 1 cup sour cream
• 2 tbsp instant espresso dissolved in 1 tbsp hot water
  for glaze :
• 2 to 3 tbsp strong coffee
• 2 tspn instant espresso
• ¾ cup powdered sugar

Preparation and Cooking Instructions :

1. Cream butter and sugar. Add eggs (one at a time). Add vanilla. Alternate adding sifted dry ingredients with sour cream. Take ½ of the batter out and mix with dissolved espresso. Spoon half of the batter into a greased and floured bundt pan. Cover with coffee mixture and add the rest of the batter.
2. Bake at 350°F for 50 to 60 minutes. Cool on rack. Invert and cool completely. Pour warm glaze over cake. Let stand 10 minutes.
3. Espresso coffee cake can be baked in an angel food pan. It works well when the recipe is doubled too.

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