Coffee cake is a delightful treat that gives you an amazing flavor of coffee. But have you ever tried making coffee cake with coffee? Coffee adds a rich flavor to the classic coffee cake, making it a delightful and perfect choice for coffee lovers. Imagine biting into a moist, tender, and flavorful coffee cake with a hint of real coffee in every bite. This cake with coffee is easy to make and will impress your friends and family. Get ready to enjoy a dessert that brings your love for coffee to a new level.
Coffee Streusel: – ¾ cup all purpose flour 98g – ¾ cup light brown sugar 150g – 1 ½ tsp instant espresso powder – ½ tsp cinnamon powder – 6 tbsp cold unsalted butter, cut into cubes (85g) – Pinch of salt Coffee cake: – 1 cup granulated sugar 220g – ⅓ cup unsalted butter melted (75g) – ¼ cup oil 50g – 2 eggs + 1 egg white room temperature – 1 tsp vanilla – 1 ¾ cup cake flour 225g, or use 200g all purpose flour + 25g cornstarch – ½ tsp salt
– 1 ¼ tsp baking powder – ¼ tsp baking soda – ½ cup sour cream 120g – ¼ cup hot brewed coffee 60g Icing: – 1 cup powdered sugar 120g – ½ tsp vanilla – 2 tbsp brewed coffee
Coffee Streusel: – Mix flour, brown sugar, espresso powder, cinnamon, and salt in a bowl. – Add cold cubed butter and rub with your hands until it looks like crumbs. It’s okay if some crumbs are larger. You can use a food processor for this. – Place in the fridge while making the cake. Coffee Cake: – Preheat oven to 350°F (conventional) and line a 9×9″ baking pan with parchment paper. – In a large bowl, mix sugar, melted butter, oil, and vanilla for 2 minutes using a hand whisk.
– Add eggs and egg white, and whisk for another minute. – Sift in cake flour, salt, baking powder, and baking soda. Gently fold with a rubber spatula until combined. – Add sour cream and hot brewed coffee, and fold until smooth batter forms. Do not overmix. – Pour half of the batter into the prepared pan. Sprinkle half of the coffee streusel on top. – Spoon the remaining batter over the streusel, spread it out gently, and top with the rest of the streusel.
– Bake for 30-35 minutes until a toothpick comes out with moist crumbs. – Let the cake cool in the pan for 15 minutes before removing it. Icing: – Mix powdered sugar, vanilla, and coffee in a bowl until smooth. – Once the cake is cool, drizzle the icing on top. – Cut into squares and serve.
I’m curious if all foreigners can identify with this situation of trying coffee cake using coffee for the first time in the US: I eagerly anticipate coffee cake, I try it, only to discover that it doesn’t contain any coffee at all, but is a cinnamon streusel cake. While the cinnamon variety of this cake is tasty, it’s a bit misleading for a cake named “coffee cake” to lack coffee flavor.
When I decided to make a this cake, I realized that simply making a cinnamon cake might not meet everyone’s expectations and most people will wonder does coffee cake have coffee in it. However, I also wanted to preserve the delightful texture of an American coffee cake. That’s why I decided to develop a recipe that combined the best elements of both, and this is what I came up with!
You have the option to replace the sour cream with a blend of half-heavy cream and half-full-fat yogurt while making this cake. Another alternative is to make your sour cream by combining 1 cup of heavy cream, ¼ cup of milk, and 2 tablespoons of lemon juice, then storing it in an airtight jar at room temperature for 1 day.