Mini-Espresso Cakes with Peanut Butter Frosting
by Sunny Anderson
"Cooking for Real"
For the coffee cakes:
2 1/2 cups all-purpose flour, plus extra for pans
1/2 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 instant expresso powder
2 sticks butter, softened, plus extra for pans
1 1/2 cups sugar
2 eggs, plus 2 yolks
1 teaspoon vanilla extract
For the frosting:
1 stick butter, softened
1/2 cup creamy peanut butter
1 cup confectioner's sugar
Stand mixer and 4 (3/8 pound) min -loaf pans
Preheat oven to 350 degrees F.
Butter and flour mini-loaf pans. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix together the sour cream and espresso until dissolved.
IN a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until ight and fluffy. Add eggs and vanilla and mix until well incorporated. On low speed, add half the flour mixture. Mix until just combined. Add half the sour cream and mix until combined. Repeat with remaining flour and sour cream.
Pour into greased loaf pans filling halfway with batter. Bake 40 minues or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.
For the frosting: mix together butter and peanut butter over medium high heat until smooth. Add confectioner's sugar and mix until smooth.
Top mini loaves with peanut butter frosting.