Coffee Coffee Cake

This cake is infused with rich coffee flavor in three forms — freshly brewed coffee, instant espresso powder, and pure coffee extract.

Makes 12 servings

Total time: about 11/ hours + cooling

FOR THE CAKE, WHISK:

3 11/ 2 1 1/2

BEAT:

2

1 3/4

3

STIR:

3/4

3

1

11/ 4

FOR THE GLAZE, WHISK:

21/ 4 1/4 1/2 cups all-purpose flour, sifted tsp. baking powder tsp. table salt tsp. baking soda

sticks unsalted butter (16 Tbsp.), softened cup granulated sugar cup packed dark brown sugar eggs

cup hot freshly brewed coffee

Tbsp. instant espresso powder, such as Medaglia D’Oro tsp. pure coffee extract, such as Nielsen-Massey cups buttermilk cups powdered sugar, sifted cup half-and-half tsp. pure vanilla extract Chopped chocolatecovered espresso beans

Preheat oven to 350°. Thoroughly coat a 10–15 cup Bundt pan with softened butter, then with flour.

For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl.

Beat butter, granulated sugar, and brown sugar in a bowl with a hand mixer until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined.

Stir together coffee, espresso powder, and coffee extract, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture (starting and ending with flour) just until combined. Pour batter into prepared pan and smooth top.

Bake cake until a toothpick inserted into center comes out clean, 45–55 minutes. Let cake cool in pan on a rack 30 minutes before turning out to cool completely.

For the glaze, whisk together, powdered sugar, half-and-half, and vanilla; drizzle over cake, then sprinkle espresso beans on top.

Per serving: 318 cal; 13g total fat (8g sat); 66mg chol; 256mg sodium; 49g carb (0g fiber, 32g total sugars); 4g protein