Coffee & Cream Cake

Todd and I flew back home to Seattle last night, and going from the sunshine back to the cold and grey inspired me to bake today! It sounded like something warm and comforting to do. Plus I owe our neighbors some thank you's for helping us out while we've been traveling.  
This is a pic of the coffee & cream cake I just made from the "Simply Classic" Junior League of Seattle cookbook. And here's the recipe:


1) Generously butter a bundt pan. Preheat oven to 350 degrees.
2) In a medium bowl, sift together 2 c. flour, 1 tsp baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt.
3) In an electric mixer, beat 3/4 c. butter until creamy, then gradually add 1 c. sugar.  
4) Continue beating while slowly adding 2 eggs.
5) Mix in 2 tsp. vanilla.
6) Alternate adding in flour mixture and 1 c. sour cream to mixer. Beat well.
7) In another bowl, mix together 2 tbsp. instant espresso powder & 1 tbsp. hot water. Add 1/3 of the cake batter and mix together to make an "espresso mixture."
8) Spoon half of the plain mixture into the bundt pan, then add the espresso mixture, then finish with adding the rest of the plain mixture.
9) Bake for 55 to 60 minutes until tester comes out clean. Place on cooling rack and cool for 30 minutes. Invert pan to remove cake and cool completely.
10) Add glaze: combination of 3 tbsp. brewed coffee, 2 tsp. instant espresso, 3/4 c. powdered sugar.


Enjoy!