Coffee Coffee Cake
I can confidently say this is an actual coffee coffee cake, meaning it’s not just a cake you eat with coffee, it actually has real coffee flavor baked right in with a buttery crumb streusel topping!!
Equipment
- 8X8 metal baking pan
- Hand held or stand mixer
- Measuring cups and spoons
Ingredients
Crumble Streusel Topping
- ½ cup (110 grams) light brown sugar, packed
- ¾ cup (94 grams) all purpose flour
- heaping ¼ teaspoon fine kosher salt
- 2 teaspoons cinnamon
- 5 tablespoons unsalted butter room temperature, soft to touch
Coffee Cake Batter
- 1 and ¼ cups (156 grams) all purpose flour *see notes if not weighing flour
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- ½ teaspoon cinnamon
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to touch
- ¾ cup (150 grams) granulated sugar
- 2 eggs room temperature, submerge in warm water if cold
- 2 tablespoons instant coffee
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature, see notes
Coffee Icing
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
- 2 tablespoons milk
- pinch of instant coffee if desired
Instructions
Crumb Streusel Topping
- Mix together the flour, salt, cinnamon, and brown sugar in a bowl. Add the softened butter and use a fork, pastry cutter, or your fingers to work it into the dry ingredients until the butter is fully absorbed and the mixture forms soft crumbs.
Coffee Cake
- Preheat the oven to 350°F
- Line an 8 inch metal baking pan with parchment paper, I like it to go up and over the sides for easy removal.
- In a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt until well combined.
- In a separate large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating after each until smooth, add the vanilla and instant coffee, mix well.
- Make sure to scrape down the bowl as needed, get the bottom really well.
- In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Top evenly with the crumble, making sure it's an even layer.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
Icing
- Mix together the powdered sugar, milk, and instant coffee until smooth. Adjust the consistency as needed by adding more powdered sugar to thicken it or a little more milk to thin it out. Top the cooled down cake evenly.
Notes
*If not weighing flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
I highly recommend using store bought buttermilk but if you're in a pinch you can make your own. Add ½ tablespoon of vinegar or lemon juice to a measuring cup, then add enough milk to reach ½ cup total. Stir it and let it sit for 5 to 10 minutes before using.
Best texture tip: Crumb cakes and coffee cakes are best eaten the day they are made. If you want to enjoy it the next day, I highly recommend microwaving a slice for about 15 seconds. It softens the crumb and makes it taste fresh again.
Room temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Do not refrigerate: I do not recommend refrigerating this cake because it can dry out the crumb and make the texture less soft.
Freezing: Once the cake has cooled completely, place it in an airtight container and freeze it for up to 2 months. Let it thaw at room temperature before serving.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.