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slices of Coffee cake with coffee streusel topping and coffee icing on a marble serving board, with one slice turned sideways to reveal moist and soft interior and more streusel inside


  • Author: Zoha
  • Total Time: 1 hour
  • Yield: 12 servings


A moist and tender coffee cake with coffee in it, topped off with a coffee streusel and coffee icing


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)



  • 1 cup powdered sugar (120g)
  • 1/2 tsp vanilla
  • 2 tbsp brewed coffee


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


  • 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!


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

Keywords: Coffee cake with coffee