Espresso in the cup AND in the cake!

We do like coffee cakes for breakfast. A sweet start to a day especially with a cup of espresso.
No eggs for us, these mornings. No bacon either. It's just cake and coffee.
And what better cake than an "espresso cake" -- a plain cake batter on top and bottom of an espresso flavored batter. More espresso in the form of a glaze poured over the top.
It's easy, it's coffee-ey. A great morning (mid morning, afternoon) cake. If you like coffee, you'll love this cake!

I clipped this recipe from a magazine, eons ago. I can't remember where but it was one of those recipes that was just sitting. Just waiting for me to pick it up and make it!

I'm glad I did!

Espresso Coffee Cake

2 cups flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup soft butter
1 cup sugar
2 eggs
2 t. vanilla
1 cup sour cream
2 T. instant espresso powder dissolved in 1 T. hot water.

Glaze:
2 to 3 T. strong coffee
2 t. instant espresso
3/4 cup powdered sugar

Cream butter and sugar. Add eggs (one at a time). Add vanilla. Alternate adding sifted dry ingredients with sour cream. Take 1/2 of the batter out and mix with dissolved espresso. Spoon half of the batter into a greased and floured tube pan (or a bundt pan if you like them).
Cover with coffee mixture and add rest of the batter.

Bake at 350 for 50 to 60 minutes. Cool on rack. Invert and cool completely. Remove cake from pan. Pour warm glaze over cake. Let stand 10 minutes.

Glaze: Mix coffee, instant espresso powder and powdered sugar. Stir until smooth.