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The Inn at Manchester B&B
3967 Main St
Manchester, VT 05254
Fax: (802) 362-3218
Cream butter and sugar. Add eggs (one at a time). Add vanilla. Alternate adding sifted dry ingredients with sour cream. Take 1/2 of the batter out and mix with dissolved espresso. Spoon half of the batter into a greased and floured bundt pan. Cover with coffee mixture and add the rest of the batter.
Bake at 350 degrees for 50 to 60 minutes. Cool on rack. Invert and cool completely. Pour warm glaze over cake. Let stand 10 minutes.
Espresso coffee cake can be baked in an angel food pan. It works well when the recipe is doubled too.
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