Ultimate Coffee Lover’s Coffee Cake -

Indulging in the rich aroma of coffee can elevate any dessert experience. This Ultimate Coffee Lover’s Coffee Cake captures that essence perfectly, boasting a moist, tender cake kissed with brewed coffee, accentuated by an espresso-studded streusel, and finalizing with a bold coffee glaze. It’s an ideal choice for breakfast, a delightful dessert, or simply a caffeine-infused treat at any time.

Why You Will Love This Recipe

This coffee cake is not just a sweet treat, but a celebration of everything that coffee lovers adore. The combination of strong brewed coffee, espresso powder, and the subtle tang of sour cream results in a rich moistness that you won’t be able to resist. The streusel adds a delightful crunch, making each bite a harmonious blend of textures. It’s easily customizable, allowing you to adjust the coffee intensity or mix in dark chocolate chips for a chocolate-coffee hybrid experience. Prepare to enjoy this cake alongside your morning espresso or as an afternoon pick-me-up!

Pro Tips for Making the Ultimate Coffee Lover’s Coffee Cake

For a bolder flavor: Brush the warm cake with an extra shot of brewed espresso before glazing.

Chocolate addition: Incorporate dark chocolate chips into the batter or streusel for a mocha version.
Pairing: Serve with your favorite espresso, latte, or flat white to replicate that coffeehouse experience.
Storage: This cake can be kept covered at room temperature for up to three days or refrigerated for up to a week.

Ingredients

Gather the following ingredients for the Ultimate Coffee Lover’s Coffee Cake:

For the Cake:
170 g (¾ cup) unsalted butter, softened

200 g (1 cup) granulated sugar
2 large eggs
1 tsp vanilla extract

120 ml (½ cup) strong brewed coffee, cooled
120 ml (½ cup) sour cream or Greek yogurt
250 g (2 cups) all-purpose flour

1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the Coffee Streusel:
100 g (½ cup) brown sugar
2 tsp instant espresso powder

60 g (½ cup) all-purpose flour
45 g (3 tbsp) cold unsalted butter, cubed
½ tsp cinnamon (optional)

For the Coffee Glaze:
100 g (¾ cup) powdered sugar
1½ tbsp brewed espresso or strong coffee

½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or square baking pan, or use a springform pan for a more polished finish.
Step 2: In a small bowl, combine brown sugar, flour, espresso powder, and cinnamon for the streusel. Cut in the cold butter using a fork or fingertips until it resembles coarse crumbs; set aside.

Step 3: In a mixing bowl, cream together softened butter and granulated sugar for 2–3 minutes until light and fluffy. Incorporate eggs one at a time, ensuring to mix well after each addition. Stir in vanilla extract.
Step 4: Blend in sour cream and cooled brewed coffee. Don’t worry if the batter appears slightly curdled. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, folding gently until just combined.
Step 5: Pour half of the batter into the prepared pan and smooth the top. Sprinkle half of the streusel over this layer, then repeat with the remaining batter and streusel.

Step 6: Bake for 35–45 minutes or until a toothpick comes out clean when inserted into the center. Allow the cake to cool in the pan for about 15 minutes before glazing.
Step 7: For the glaze, whisk together powdered sugar, brewed espresso, and vanilla extract in a small bowl until smooth. Drizzle generously over the warm cake in thick ribbons.

Frequently Asked Questions

1. Can I use instant coffee instead of brewed coffee?

Using brewed coffee enhances the flavor and moisture of the cake, but if you prefer instant, dissolve some in hot water to mimic the strength of brewed coffee.

2. Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just make sure to store it covered at room temperature. Glaze just before serving for the fresh taste.

3. How should I store leftovers?

Cover the cake and store it at room temperature for up to three days, or refrigerate it for up to a week. Ensure it is properly wrapped to maintain freshness.

4. Is it possible to make this cake without eggs?

Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).

5. Can I freeze the coffee cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw at room temperature before enjoying.

Conclusion

The Ultimate Coffee Lover’s Coffee Cake is not just a treat; it’s an experience that brings together the beloved flavors of coffee in a delectable dessert form. Perfect for sharing or savoring by yourself, this recipe guarantees a delightful baking adventure that every coffee enthusiast will appreciate. Whether enjoyed at breakfast or as an afternoon snack, this cake is sure to impress and satisfy your cravings for a rich, caffeinated dessert. Happy baking!