Hello everyone! For this recipe I am making a coffee cake with espresso powder and coffee flavor in every bite.
Since normal coffee cake is intended to pair well with coffee, why not have both in one dessert? Including an espresso crumble, coffee cake and vanilla espresso icing on top.
Be sure to use cold butter when making the topping, as softened butter may cause it to form more of a dough than crumbly pieces.
Also, feel free to make the coffee flavor as weak or strong as you like! The quantities are just what I used and liked, but you can cut them in half or double them, if desired.
Without any further ado, here is the recipe!
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Coffee Flavored Coffee Cake
Difficulty: Easy16
servingsCoffee flavored cake, espresso crumble and vanilla espresso glaze!
Ingredients
Crumble:
3/4 cup (95g) all-purpose flour
3/4 cup (155g) brown sugar, packed
1/2 tbsp espresso powder
1/2 tsp ground cinnamon
6 tbsp (85g/0.75 stick) salted butter, cubed and chilled
1 pinch salt
Cake batter:
1 cup (200g) granulated sugar
1/3 cup (75g) salted butter, melted
1/4 cup (50g) oil*
2 eggs
1 egg white
1 tsp vanilla extract
1 3/4 cup (200g) all-purpose flour
1/4 cup (25g) cornstarch
Scant 1/2 tsp salt
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (120g) full-fat sour cream
1/4 cup (56g) coffee, hot
Icing:
1 cup (120g) powdered sugar
1/2 tsp vanilla extract
3 tbsp heavy cream (or whole milk)
1/2-1 tsp espresso powder
Directions
- Preheat oven to 350F and line a 9×9 pan with greased parchment paper. In a large bowl combine the flour, brown sugar, espresso powder, cinnamon and salt with a fork or whisk. Add in the cold butter and mix using your hands until dispersed and the texture is crumbly. Store in the fridge until ready to use.
- In a large bowl combine the melted butter, oil and granulated sugar for the cake batter. Whisk in the eggs, egg whites and vanilla extract. Then sift and gently stir in the flour, cornstarch, salt, baking powder and baking soda. Add in the sour cream and hot coffee, being careful not to overmix.
- Pour half of the batter into the prepared pan and smooth with a spatula. Sprinkle over half of the crumble, then pour over the remaining batter and smooth. Top with the remaining crumble and bake for 28-34 minutes or until a toothpick comes out mostly clean. Let cool completely.
- For the glaze, simply whisk the powdered sugar, vanilla, cream and espresso powder together. If it is too thick, add a bit more cream/milk. Let it sit for a couple minutes, then whisk again. It should be completely smooth. Drizzle over the cooled cake and enjoy! Cake will last 3-4 days at room temperature, and a week in the fridge. Freeze for up to 2 months.
Recipe Video
Notes
- *I used olive oil. Not traditional for a normal cake, but it does not make it taste weird at all, but just adds a tiny bit of depth of flavor. Feel free to use any normal baking oil! (canola, vegetable olive, etc.)
Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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