Baking on Friday: Mocha Coffee Cake with Espresso Glaze

This recipe came to me via email from MyRecipes.com and first appeared in the May, 2011, issue of Health magazine.  It was simple to make and uses ingredients you probably already have on hand.  I'm informed that it makes a rich, moist cake that tastes even better the next day.  (We won't cut into it until tomorrow, so I'll have to let you know about that last part.)

Start by admonishing hubby to admire the cucumber you grew in your greenhouse if he knows what's good for him and/or if he expects to eat any coffee cake.  Set cucumber aside* for another use.

Next,

measure out your flour, baking powder, kosher salt, and unsweetened cocoa powder in a bowl and mix it with a whisk.  Cream together butter and sugar, and add three eggs, one at a time.

 Then, add the flour mixture in three parts, alternating first with 3/4 cup of sour cream

and then 3/4 cup of brewed strong coffee.

Mix until it's well combined, and then using a rubber spatula, scrape the sides and bottom of the bowl to be sure everything is well combined.

Pour mixture into a bundt pan coated with cooking spray.  (I like to use the kind with flour.) 

Using your finger, scrape every last drop of batter off the spatula and into the prepared pan.  Then, lick excess batter off your finger.  (Do not skip that last step!)

Once that's done, bake the cake in a preheated 350°F. oven for 45-55 minutes until a toothpick inserted in the center comes out clean.

Cool the cake in the pan until it is at room temperature.

While you're waiting for the cake to bake and cool, you can get started on your candied coffee beans.  This part is optional since these are simply a garnish.  I found this step to be a little messy, and in the future, I would probably just seek out the chocolate covered ones you can find in the grocery store.  In any case, here's what you do.

Start with 12 coffee beans.  Spread out some wax paper and pour a little bit of superfine sugar (baker's sugar) onto the wax paper.  You'll also need a tablespoon of honey.  (Anything that starts with sugar and honey has to be good.  I have a serious sweet tooth, and I don't think it was the one that was pulled recently.)

Now, dip the coffee beans one by one into the honey, allow the honey to drain off, and then use your fingers to sprinkle the superfine sugar over them.  I found this worked best using a toothpick.  If you carefully and gently put the toothpick into the crack of the coffee bean, you can pick it up.  Carefully and gently is key to avoid splitting the coffee bean in two.

When that is accomplished, set the now sugared coffee beans onto the wax paper to dry.  I sprinkled a little extra on them once they were on the wax paper.

When the cake is completely cool, remove it from the pan to a serving platter. 

Now it's time to make the glaze.  Start with a cup of sifted confectioner's sugar.

To that, add two tablespoons of instant espresso powder mixed with three tablespoons of boiling water.

If you like this sort of thing, and you're feeling adventurous, add one tablespoon of coffee liqueur, such as Kahlua (my personal favorite).

Mix it with a whisk or a fork until it's smooth.

Then drizzle it over your cake, and add the candied coffee beans to the top.

George likes the looks of it so much, he's cleaning the crumbs from his face in anticipation!

*No cucumbers or husbands were harmed in the making of this coffee cake.