A delicious vanilla and mocha swirled bread topped with an espresso glaze. Basically, it is a cup of coffee in a sweet bread form.
Any other coffee lovers out there? If you love coffee as I do, please try out this recipe I spotted at Coach and Counselor, originally posted at Portuguese Girl Cooks. Many thanks to them for the recipe. It is a delicious vanilla and mocha swirled bread topped with an espresso glaze. Basically, it is a cup of coffee in a sweet bread form.
I made a slight change to my recipe. The original recipe calls for cornmeal, which I am not a fan of and don’t keep on hand. I subbed regular flour in equal amounts for the cornmeal.
Knowing your oven is key to baking. My oven runs way too hot and I have to shave off about one-quarter of the baking time from any recipe I make. Be sure to check your bread ahead of time if you have a temperamental oven like me.
Also, I will note that when I added the unbaked dough to the pan to create the checkerboard design, I was only able to make two rows, not three. As you can see it still turned out very pretty. Enjoy!
8tablespoons4 oz or 1 stick unsalted butter, softened
1cupsugar
3large eggs
1 2/3cupall-purpose flour
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
2teaspoonspure vanilla extract
2teaspoonscocoa powder
For the Glaze:
2teaspoonsinstant espresso powder
2teaspoonsboiling water
1tablespoongreek yogurt
2/3cupplus 2 tablespoons powdered sugarsifted
Instructions
For the Bread:
Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.
In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar, eggs, flour, baking powder, baking soda, salt, and vanilla extract.
Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.
Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.
Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.
For the Glaze:
In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.