Bookmark and Share


Category: Breakfast

(Updated 1/2/2013)
Espresso Coffee Cake


2 tablespoons sugar
2 ½ cups sugar
4 cups unbleached all-purpose flour
¼ cup finely ground rich coffee, such as espresso or french roast
1 tablespoon baking powder
½ tsp salt
1 cup butter, softened
½ cup (4 ounces) sour cream
6 eggs
1 tablespoon vanilla extract
½ cup milk


Preheat oven to 350 degrees F. Grease a 12-cup Bundt pan and sprinkle with 2 tablespoons sugar. In a medium bowl, combine the flour, coffee, baking powder and salt. In a large bowl, beat the butter and remaining 2 ½ cups sugar on medium speed with an electric mixer until light and fluffy. Add the sour cream, eggs and vanilla and beat well. Add the flour mixture and milk and beat on low speed until well blended. Pour the batter into the prepared Bundt pan and bake for 1 hour. Cool on a rack for 10 minutes before inverting onto the rack to cool completely.