Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, February 9, 2013

Coffee and Coffee Coffee Cake

This post is from March 2009.    It is a good recipe and for anyone who likes coffee, it is a great "coffee" cake.    To take somewhere, for breakfast or a mid morning snack.     And even though my breakfast drink of choice is tea, I do enjoy a good cup of coffee or a latte or an espresso.     And this is a coffeecake that really goes with coffee!


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.


7 comments:

Lavender Cottage said...

We don't eat bacon and eggs much any more either, I'm having a yogurt of late and hubby has fruit. Interesting how we change with age and I think your tastes now lean towards a European influence? My friend from Belgium only eats bread and cakes with coffee in the morning so I should share your recipe with her.
After having almost 2 feet of snow from yesterday, it's finally stopped.
Judith

KathyB. said...

Hm, I am sipping coffee right now as I read this and thinking...maybe next Saturday. I know my husband would love to wake up to this treat for breakfast !

donna baker said...

My ideal breakfast. While my husband wants bacon and eggs, biscuits and gravy, I'll take a baked good anyday. Got the scone recipe and can't wait to make them. Have to find the golden raisins so the recipe will be exact.

On Crooked Creek said...

Martha,
Another wonderful recipe from Linderhof's files to add to mine!!!
"Mr. Ed" and I are both coffee drinkers...so this should make the best part of wakin' up...even better!!!
Thanks for sharing!!!
Fondly,
Pat

Bernideen said...

Ohnthisnlooks so delightful! You never disapoint - prefect for tea or coffee.

Bernideen said...

Ohnthisnlooks so delightful! You never disapoint - prefect for tea or coffee.

Pondside said...

That sounds delicious!