Coffee Coffeecake with Espresso Glaze

Directions

1. 1

   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

2. 2

   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 f

3. 3

   Add the eggs, one at a time, beating well after each

4. 4

   Beat in the vanilla

5. 5

   Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition

6. 6

   Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined

7. 7

   Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly

8. 8

   Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly