Espresso Streusel Coffee Cake

·2 min read

We know it’s called coffee cake because it’s meant to be paired with a cup of joe, but why shouldn’t the breakfast treat also be caffeine-infused? Enter this recipe for espresso streusel coffee cake. It’s sweet but not too sweet, swirled with cinnamon and, lucky for you, doesn’t even require an espresso machine to make. (The secret? Instant espresso powder. You’re welcome.)

RELATED: Espresso Chocolate Chip Cookies

Espresso Streusel Coffee Cake

Servings: Makes one 9-inch cake (about 12 servings)

Time:

Ingredients:

Batter

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

1 cup sour cream

Streusel

1 cup dark brown sugar, packed

2 teaspoons instant espresso powder (not instant coffee)

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

½ teaspoon kosher salt

8 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 350°F. Spray a 9-inch-by-9-inch cake pan with baking spray.

2. Make the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix to combine.

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet in three additions, alternating with the sour cream and starting and ending with the dry. Set aside while you make the streusel.

4. Make the streusel: In a medium bowl, mix together the brown sugar, espresso powder and cinnamon. Set aside about ⅔ of this mixture for the middle layer of the coffee cake. To the remaining mixture, add the flour and salt and stir until combined. Add the melted butter and mix until combined.

5. Spread half of the batter into the prepared pan, then top with the reserved brown sugar mixture. Top with the remaining batter, followed by the streusel.

6. Bake until a cake tester inserted in the center of the pan comes out clean or with just a few moist crumbs, 45 to 55 minutes. Cool the cake completely before slicing and serving.