Ingredients
1 cake:
2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla
1 cup sour cream
2 tbsp instant espresso dissolved i
1 tbsp hot water
1 glaze:
3 tbsp strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cup confectioner's sugar
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 350f oven for 55-60
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 Tbsp of brewed coffee and the espresso
powder, stirring until the powder has dissolved. Sift the conf. 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.
a 1989 Gourmet Mag. favorite
Servings: 1 servings
Coffee Coffeecake With Espresso Glaze Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert; Sauce
The History of Recipes
Food historians have traced the existence of recipes way back into antiquity, in fact as far back into history as the early Egyptians, and maybe even further. In practice though, these, early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As our culinary historical trip moves on a few more years there were some books dating from the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals on the tables of the nobility of those days. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes created an eruption in publications on food, many of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The introduction of television brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Coffee Coffeecake With Espresso Glaze recipe.
