Cafe Latte Cake

Using a mixer whisk attachment, beat eggs, sugar, and salt on medium-high until mousse-like. Using a lower speed, beat in vanilla and butter. Stir in flour. Spread half of the batter in a 9″x13″ pan. Mix half of the espresso into the remaining batter. Spread on top of the batter in the pan. Use a knife to marbleize. Bake for 35 minutes at 325ºF until the center is baked through.

For the topping and glaze, while cake bakes, mix the coffee granules with the remaining espresso. In a separate small bowl, stir together powdered sugar and corn syrup. Add just enough of the espresso mixture, using teaspoon increments, to the powdered sugar until a smooth glaze is formed. (You will have some espresso mixture left over for the topping.)

Immediately after removing the cake from the oven, pour the remaining espresso/coffee mixture over the hot cake. Drizzle the powdered sugar glaze over the top. Smooth the glaze with a spatula.