COFFEE CAKE:

1 cup all-purpose flour
1/2 cup confectioners' sugar
1 cup brown sugar
2 tsp. coffee extract
1/4 cup chopped pecans (optional)
2 eggs
1/4 cup milk
1 tbsp. water
1/4 cup ready made espresso
1/2 cup (1 stick) melted butter
5 tbsp. vegetable oil

GLAZE:

1/2 (8 oz.) pkg. cream cheese
1/4 cup dairy sour cream
24 caramels (melted)
3 tbsp. butter
1 cup confectioners' sugar
1/4 cup espresso

Preheat oven to 425°F.

Mix all the glaze ingredients together in a bowl and set aside.

Mix the dry ingredients together and the wet ingredients together in two other bowls. Butter a pound cake pan. Slowly mix the dry and wet ingredients together in a stand mixer. Pour into cake pan.

Bake at 425°F for 30 to 40 minutes.

When it's done, drizzle the glaze on the cake and bake for an additional 5 minutes.

Serve warm. Enjoy!

Note: May use regular brewed coffee if espresso is not available.

Submitted by: Katie Jordan