Double Double Espresso

November 19, 2011 No comments
Double Espresso Cake with Latte

Double Double Espresso

Coffee Lovers, this recipe is for you!

I was inspired to do something special with coffee flavors this week.  This was a big hit with visitors and with my family.  Of course, all the critics were indeed coffee lovers.

Bundt Cake:

2 1/2 cups sifted all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (at room temperature)
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/4 cups sour cream
2 shots espresso

Glaze:

1 shot espresso
3/4 cup sifted confectioners’ sugar

Prepare cake:

Butter the bundt pan (I used a springform pan with the bundt bottom). Preheat oven to 350 degrees.

Cream butter in bowl of electric mixer, grdually adding sugar.  Beat until light and fluffy.  Add eggs one at a time, mixing well after each addition.  Add vanilla.  Beat.

Sift dry ingredients (flour, baking powder, baking soda and salt).  Add dry ingrediets, alternating with sour cream.

Remove one third of batter to another bowl and add espresso shot.  Combine.

Spoon half of plain batter into bundt pan, top with espresso batter.  Add remaining plain batter.  Bake for 45 to 55 minutes until tester is clean.  Cool on wire rack and then turn out onto platter.

Prepare glaze:
Add espresso shot to sifted sugar.  Pour over cake.  It will be absorbed into cake.

 

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