INGREDIENTS

INSTRUCTIONS

Into a bowl, sift together the flour, baking powder, soda, and salt.
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
fluffy. Add the eggs, one at a time, beating well after each.  Beat  in
the vanilla. Add the flour mixture alternately with the sour  cream,
beginning and ending with flour, and blending the batter after  each
addition.  Transfer about a third of the batter to another bowl and
stir in the  espresso mixture, stirring until the batter is well
combined.  Spoon  half the plain batter into a well-buttered 8-inch
bundt pan,  spreading it evenly.  Spoon the coffee batter over the
plain,  spreading it evenly and spoon the remaining plain batter on
top,  spreading it evenly.  Bake the cake in the middle of a preheated
350f oven for 55-60  minutes, or until it is golden and a tester comes
out clean.  Let it  cool in the pan on a rack for 30 minutes.  Invert
the cake onto the  rack and let it cool completely.  In a bowl, stir
together 2 Tbsp of brewed coffee and the espresso  powder, stirring
until the powder has dissolved.  Sift the conf.  sugar and add it,
stirring until it is combined well.  If necessary,  add more coffee to
obtain a pourable consistency.  Pour the glaze over the coffeecake and
let the cake stand for 10  minutes or until the glaze has set. Serve
warm.  a 1989 Gourmet Mag. favorite  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 3518
Calories From Fat: 1718
Total Fat: 195.4g
Cholesterol: 857.6mg
Sodium: 2051.2mg
Potassium: 788.3mg
Carbohydrates: 400.5g
Fiber: 6.8g
Sugar: 208.4g
Protein: 44.6g