Coffee Cake With Espresso Glaze Recipe
Servings: 1
Ingredients
- 2 c. flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c. margarine, softened
- 1 c. sugar
- 2 lrg Large eggs
- 2 tsp vanilla
- 1 c. lowfat sour cream
- 2 Tbsp. instant espresso, dissolved in 1 tbs warm water
- 3 Tbsp. strong brewed coffee
- 1 1/2 tsp instant espresso pwdr
- 3/4 c. powdered sugar
Directions
- In a medium pot, mix together flour, baking pwdr, soda, and salt. In a large pot, add in sugar to the margarine slowly, and cream together. Add in Large eggs, one at a time, beating well after each. Beat in the vanilla. Add in the flour mix alternately with the lowfat sour cream. Begin and end with the flour. Blend well after each addition. Transfer about 1/3 batter to a small pot and blend in espresso mix thoroughly. Spoon 1/2 plain batter into a well greased Dutch oven. Spoon coffee batter over the plain, spreading proportionately. Spoon remaining plain batter and spread proportionately. Bake at 350 for 1 hour. Let cold for 30minutes, then turn out to cold completely. Mix glaze ingredients together and pour over cake. Let stand for 10 min to let glaze set. Serve hot.
Adding to Planner
