Go Back

Coffee Coffee Cake

This recipe guides you through making a delightful Coffee Coffee Cake, featuring a moist, coffee-infused cake base generously topped with a spiced, buttery crumb. It's a comforting and flavorful bake, perfect for breakfast, brunch, or an afternoon treat, offering a perfect balance of rich cake and crunchy topping.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 7933.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon instant coffee powder
  • Pinch salt
  • 4 tablespoons unsalted butter melted
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup strong brewed coffee
  • 1/3 cup sour cream
  • 2 sticks 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Equipment

  • 1 Baking Pan 9x9-inch
  • 1 Electric Stand Mixer with paddle attachment
  • 3 Mixing Bowls various sizes
  • 1 Whisk
  • 1 Rubber Spatula for scraping bowls

Method
 

  1. Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
  2. For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
  3. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
  5. Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
  6. Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
  7. Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Notes

For the crumb topping, ensure the melted butter is fully incorporated until distinct, clumpy crumbs form; this will yield the best textural contrast. When incorporating the dry and wet ingredients into the cake batter, avoid overmixing. Overmixing can develop gluten, leading to a tough cake; mix only until just combined. Ensure butter and eggs are at room temperature for optimal emulsification, resulting in a smoother, more uniform batter and a finer crumb. The quality of your strong brewed coffee significantly impacts the final flavor; use a robust, fresh brew for the best results. A simple coffee glaze or a dusting of powdered sugar can further elevate the presentation and taste.