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 tracked the existance of recipes far back into the far past, in truth as far as pharonic Egypt, and possibly even further than that. However, these, ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During Roman times around 25BC a roman called Apicius created a number of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs made use of a wide range of spices, including a few you will know like thyme, fennel and asafoetida. Over the following few hundred years, the families of Europe tried to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it was during the 1800s the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks were increasing in popularity mostly as a result of more people being able to read, people having more free time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Coffee Coffeecake With Espresso Glaze recipe.
