Ingredients
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/4 c. instant espresso powder
2 stick butter
1 1/2 c. sugar
2 eggs
2 egg yolks
1 tsp. vanilla extract
4 mini loaf pans
1 stick butter
1/2 c. creamy peanut butter
1 c. confectioners’ sugar
Preparation
Step 1For coffee cakes: Preheat oven to 350 degrees F.Step 2Butter and flour mini loaf pans. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, mix together the sour cream and espresso until dissolved.Step 3In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, yolks, 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 prepared loaf pans, filling halfway with batter. Bake 40 minutes or until a toothpick comes out clean when inserted in the center. Cool in pans 10 minutes. Remove from pans and cool on racks.Step 4For frosting: In stand mixer, mix together butter and peanut butter over medium high speed until smooth. Add confectioners’ sugar and mix until smooth.Step 5Top mini loaves with peanut butter frosting.
