Description
A moist and tender coffee cake with coffee in it, topped off with a coffee streusel and coffee icing
Ingredients
Coffee Streusel:
- 3/4 cup all purpose flour (98g)
- 3/4 cup light brown sugar (150g)
- 1 1/2 tsp instant espresso powder
- 1/2 tsp cinnamon powder
- 6 tbsp cold, unsalted butter, cut into cubes (85g)
- Pinch of salt
Coffee cake:
- 1 cup granulated sugar (220g)
- 1/3 cup unsalted butter, melted (75g)
- 1/4 cup oil (50g)
- 2 eggs + 1 egg white, room temperature
- 1 tsp vanilla
- 1 3/4 cup cake flour (225g), or use 200g all purpose flour + 25g cornstarch
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sour cream (120g)
- 1/4 cup hot brewed coffee (60g)
Icing:
- 1 cup powdered sugar (120g)
- 1/2 tsp vanilla
- 2 tbsp brewed coffee
Instructions
Coffee streusel:
- Mix the flour, brown sugar, espresso powder, cinnamon and salt in a bowl
- Add the cold cubed butter, and use your hands to rub it in until the mixture resembles crumbs. It's ok to have a few larger crumbs. You can also use a food processor for this step
- Place in the fridge while you prepare the cake
Coffee cake:
- Preheat oven to 350F (conventional) and line a 9x9" baking pan with parchment paper
- Mix the sugar, melted butter, oil and vanilla in a large bowl for 2 minutes using a hand whisk
- Add the eggs and egg white and whisk for another minute
- Sift in the cake flour, salt, baking powder, and baking soda, and use a rubber spatula to gently fold until combined
- Lastly, add the sour cream and hot brewed coffee, and fold until a smooth batter forms. Do not overmix
- Pour half of the batter into the prepared pan. Then sprinkle over half of the coffee streusel. Gently spoon over the remaining half of the batter, spreading it out with a spoon or spatula, and top off with the remaining streusel
- Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs attached
- Let the cake cool in the pan for 15 minutes before taking it out1
Icing:
- Mix the powdered sugar, vanilla and coffee in a bowl until they form a smooth icing
- Once the cake has cooled, drizzle over the icing, cut into squares, and serve!
Notes
This cake can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to 1 week
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Cuisine: American