Espresso Bundt Cake

Adapted from: Margaret's Espresso Cake in Sarabeth's Bakery, From Hands to Yours (Sarabeth Levine)
Find it on Amazon or check to see if your library has it here!

Cake:
1 cup hot strong coffee (I used one packet of Starbucks Via)
3 Tablespoons instant coffee or espresso (I used instant espresso)
3 cups all-purpose flour
2 1/2 t baking powder
1/2 t kosher salt
2 sticks butter, chilled and cut into cubes
2 cups sugar (recipe calls for superfine sugar, but I didn't have any)
1 t vanilla extract
4 large eggs, separated and at room temperature

Glaze: (This is different from the cookbook. Check page 117 of the cookbook for Sarabeth's version. She heats the glaze and uses brewed coffee and espresso powder)
1 teaspoon instant espresso
1 Tablespoon boiling water
1 Tablespoon milk (I used soy milk because I had that on hand)
2 cups powdered sugar

Cake:
1. Prep bundt pan. Preheat oven to 350 degrees.
2. Mix hot coffee and espresso powder to dissolve. Let cool.
3. Sift together dry ingredients (flour, powder, salt) in a bowl.
4. Beat butter in mixer with paddle attachment at high speed until smooth (1 minute or so). Gradually add in sugar. Add vanilla. Beat until light in color.
5. Add the eggs yolks one at a time, blending in each one before adding the next.
6. On low speed, alternate adding 1/3 of the flour mix and 1/2 of the coffee mix, starting and ending with the flour. Beat until combined, but don't overbeat.
7. In a separate bowl, whip egg whites to soft peaks.
8. Fold some of the egg whites into the batter to lighten it, then carefully fold the rest of the egg whites into the batter.
9. Pour batter into Bundt pan. Smooth out the top and place in the oven.
10. Bake for 55 to 60 minutes, depending on your oven. A cake tester should come out clean. Cool on a wire rack for 15 minutes, then invert onto a cooling rack. Make sure the Bundt is cool before glazing it.

Glaze:
1. In a bowl, dissolve instant espresso in boiling water. Add milk. With a whisk, gradually add the powdered sugar. The consistency should be pourable...add some powdered sugar (to thicken) or milk (to thin) if necessary.
2. Pour over cooled Bundt cake. Let sit for a few minutes before cutting.

Links:
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (April 11, 2011):  http://foodlibrarian.blogspot.com/2011/04/espresso-bundt-cake-national-library.html
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