Espresso Sour Cream Cake
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Espresso cake. It can be a dilemma for me; choosing between chocolate and coffee, but there are times when only coffee cake will do. As a point of interest, (well, for me anyway) a search on the internet highlighted a common theme for us Brits in that coffee cake in the US is a type of cake – being one that is eaten with coffee as opposed to being coffee flavoured. I was briefly confused as to why these recipes had no coffee in them – then the penny dropped.
I have a recipe for a sour cream golden cake that with some amendments to the quantity of flour, was delicious. It had scope for further adaptation and I have found that the average coffee flavoured sponge cake can err on the side of dryness. I didn’t want to rely on making a soak for the cut sections of cake, so this already moist cake fitted the bill.
Some espresso strength coffee in the icings kept the whole cake pleasingly and instantly identifiable as coffee. More cappuccino than espresso in colour, but there is nothing wishy-washy about the flavour.
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