ISO: ISO Dianncy64 - Looking for the coffee cake w/ espresso glaze rec.

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tessie-in-cincy

Well-known member
I went back through the archives and found where you had made it with rave reviews from your DH.

Do you still have the recipe?

Thanks, Tessie

 
Tessie, my computer crashed Thursday ~ lost everything ~ reason I'm now dianncy1964 ~ I will search

for you and hope I find it ~ It was delicious and I had saved it on word but not on a hard drive ~ I lost 2 1/2 years of school work, recipes, recipe sites, pictures that can NOT be replaced, and so much more.

I will search right now and I really hope I find it for you

 
Oh no! The same thing happened to me last year and I still miss some wonderful recipes I lost..

 
Tessie, I found the recipe on thread #10337, GayR posted it and may be able to retrieve it ~ I tried

and cannot obtain it. Sorry, hopefully this helps and GayR will have success

 
I have the recipe - Here it is - Coffee Coffee Cake with Espresso Glaze from The Gourmet Cookbook

Coffee Coffee Cake with Espresso Glaze

"The recipe, from "The Gourmet Cookbook" (Houghton Mifflin, 2004) can be doubled and baked in a 10-inch bundt pan. Increase baking time to about an hour."

For the cake

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water

For the glaze

1-1/2 teaspoons instant espresso powder
2 to 3 tablespoons strong brewed coffee
3/4 cup confectioners sugar, sifted

Make the cake: Put a rack in the middle of oven and preheat oven to 350 F. Generously butter an 8-inch (6 cup) bundt pan. Whisk together flour, baking powder, baking soda, and salt in a bowl. Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in vanilla. Add flour mixture alternately with sour cream, beginning and ending with flour mixture and mixing
until just incorporated. Transfer about one third of batter to a small bowl. Add espresso mixture and stir until well combined. Spoon half of plain batter into bundt pan and spread evenly. Top with coffee batter, spreading it evenly, and cover with remaining plain batter, spreading it evenly. Bake until cake is golden and a wooden pick or skewer inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on rack for 30 minutes, then invert onto rack to cool completely. Make the Glaze: Stir together espresso powder and 2 tablespoons coffee in bowl until powder is dissolved. Add confectioners' sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee, as necessary. Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.

Makes 6 to 8 servings


Recipe from Article by Patricia Talorico, The News Journal (Delaware Online) - 2/20/08, titled Coffee's Mate.

 
For Future Reference - Did some research and the recipe is actually Richard Sax's and is in his ...

Cookbook, "Classic Home Desserts," I absolutely love his recipes.

 
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