I am finally able to get my self back into the kitchen. I have missed it so much. With everything that has been going on lately I haven’t had much time to do anything. Now that things have calmed down a little I am able to get back into my groove. Below is a great little coffee cake recipe. Different from others because it is not like the usually coffee cake that you would make. No cinnamon. No cinnamon sugar topping. No icing. Just a nice moist cake with an espresso cocoa swirl. Very good with a cup of coffee.
Espresso Coffee Cake
adapted from a recipe in “Mad Hungry” by Lucinda Scala Quinn
2 tablespoons of sugar
1 tablespoon of unsweetened cocoa powder
1 tablespoon espresso powder
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons unsalted butter
1 cup sugar
2 eggs (room temperature)
1 cup sour cream (room temperature)
2 teaspoon vanilla
Heat oven to 350. Butter and flour a 12 cup bundt pan.
In a small bowl, whisk together the sugar, espresso powder and cocoa. Set aside.
In another bowl whisk together the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer cream together the butter and sugar until light and fluffy. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture, then the rest of the sour cream and then the rest of the flour mixture. Add vanilla and the mix for another minute, scraping the sides of the bowl well with a spatula.
Pour half of the batter into the prepared pan and sprinkle the filling (leaving a couple of spoon fulls for the end). Pour the rest of the batter on top and run a knife down through the batter and swirl gently to marble the batter. With the left over spoon fulls of filling – sprinkle on top of batter.
Bake for approximately 50 minutes or until toothpick comes out clean. Cool on rack for about 20 minutes, turn out onto plate and enjoy.