Winter white. Not that starched, breezy, blinding white that you see in the summer, but the warm, nubby soft white that you see in knit sweaters and felt berets during the cold half of the year. I know that all those rules about “Don’t wear white after Labor Day” don’t really apply in today’s fashion world, but something of that outdated wisdom has impressed itself upon me, and I never want to wear true white during the winter.
This could also be because everything I own that is regular white is too thin to wear in the winter, but I’ll just pretend I’m clinging to my Mama Ingalls wisdom. A penny saved is a penny earned, and all that.
In the case of this bundt, haste does, in fact, make waste. I didn’t grease the pan well enough, and I was sloppy trying to get it out, which made it break in pieces. Additionally, I threw together a glaze that turned out too thin because I was trying to give it a punchy espresso kick, which I felt was needed after I noshed a couple of the broken crumbs. Seriously, every time I try and make a cofffe-flavored baked good, it is never strong enough for my taste. I should probably just drink coffee if I want to taste coffee. Haha, Lauren. Good thinking.
But beauty is as beauty does. Even though I wasn’t about to disgrace my name and enter this cake in the state fair, it was still yummy. It had a crispity edge and dense, moist crumb typical of bundt cakes, lightly scented with espresso. In other words, the perfect post-meal slice which will, incidentally, sit primly on your counter until tomorrow morning, waiting to be savored with your morning cuppa. A cake’s life purpose fulfilled.
Glazed Espresso Bundt Cake
Adapted from lisa is cooking
1 cup unsalted butter, at room temperature
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
2 cups granulated sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
2 cups sour cream or greek yogurt, at room temperature
1/2 cup cold brewed espresso or Italian roast coffee (or 1 tablespoon instant espresso dissolved in 1/2 cup boiling water)
Position a rack in the center of the oven and preheat to 350 degrees F. Generously pray the inside of a 12-cup Bundt pan with non-stick spray. Dust with flour and tap out the excess.
Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time and then the vanilla. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the sour cream, and scraping down the sides of the bowl as needed, mixing until smooth.
Transfer one-third of the batter to a medium bowl. Whisk in the cold espresso. Spoon half of the plain batter into the prepared pan. Top with the espresso batter, and then the remaining plain batter. Smooth the batter with a spatula.
Bake until a skewer inserted in the center of the cake comes out clean, 50 minutes to an hour. Let cool for 15 minutes, then run a knife around the inside of the pan to loosen the cake and invert onto a wire rack to cool completely. Glaze the cake with 1 cup powdered sugar + 3 tablespoons espresso. My glaze was too runny because I was trying to make it more coffee-flavored; yours should be a little thicker.