Title: Coffee coffeecake with espresso glaze
 Categories: Cakes
      Yield: 1 Servings
 
           Cake:
      2 c  Flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Unsalted butter, softened
      1 c  Sugar
      2 lg Eggs
      2 ts Vanilla
      1 c  Sour cream
      2 tb Instant espresso dissolved i
      1 tb Hot water
           Glaze:
      3 tb Strong brewed coffee
  1 1/2 ts Instant espresso powder
    3/4 c  Confectioner's sugar
 
  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