Coffee Coffeecake with Espresso Glaze
Submitted by Sashi
Coffee coffeecake baked in a bundt pan with a marbled espresso swirl through sour cream batter, topped with a pourable espresso glaze.
YIELD
1 cakePREP
15 minCOOK
55 minREADY
5 hrsA real double hit of coffee flavor runs through this bundt cake. One-third of the sour cream batter gets mixed with dissolved espresso, then layered between plain batter so every slice reveals a dark coffee swirl through the crumb.
The sour cream keeps this cake incredibly moist while adding a subtle tang that balances the sweetness. Creaming the butter and sugar until truly light and fluffy matters here. That step traps air that gives the cake its lift, especially important in a dense bundt shape.
Alternating the flour mixture with the sour cream (starting and ending with flour) prevents the batter from curdling. Rush this step and you get a tough, heavy cake instead of that tender crumb you’re after.
The espresso glaze on top ties everything together. Dissolving espresso powder into brewed coffee concentrates the flavor so it punches through the sweetness of the confectioners’ sugar.
Kitchen Tips
- Butter the bundt pan generously and dust with flour. Bundt cakes are notorious for sticking, and this one inverts after cooling.
- Let the cake cool in the pan a full 30 minutes before inverting. Pull it too soon and it breaks apart.
- Test doneness with a skewer, not just color. The espresso layer can make the interior look darker than expected, so the tester is your real indicator.
- Adjust glaze thickness by adding coffee a teaspoon at a time. You want it to drip slowly down the sides, not pool at the base.
Variations
- Cinnamon swirl: Add ground cinnamon to the espresso batter for a warm spice layer.
- Mocha version: Fold cocoa powder into the coffee batter for a chocolate-espresso swirl.
- Kahlua glaze: Replace some of the brewed coffee in the glaze with coffee liqueur for an adults-only finish.
Ingredients
Directions
Into a bowl, sift together the flour, baking powder, soda, and salt.
In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.
Add the eggs, one at a time, beating well after each.
Beat in the vanilla.
Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly.
Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
Bake the cake in the middle of a preheated 350℉ (180℃) oven for 55 to 60 minutes, or until it is golden and a tester comes out clean.
Let it cool in the pan on a rack for 30 minutes.
Invert the cake onto the rack and let it cool completely.
In a bowl, stir together 2 tablespoon of brewed coffee and the espresso powder, stirring until the powder has dissolved.
Sift the confectioners'. sugar and add it, stirring until it is combined well.
If necessary, add more coffee to obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set.
Serve warm.
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