Best Coffee Cake With Coffee
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
**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
Instructions
**For the Coffee Streusel:**
- Mix flour, brown sugar, espresso powder, cinnamon, and salt in a bowl.
- Add cold cubed butter and rub it in until the mixture resembles crumbs.
- Place in the fridge while you prepare the cake.
**For the Coffee Cake:**
- Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper.
- Mix sugar, melted butter, oil, and vanilla in a large bowl.
- Add eggs and egg white, whisk for another minute.
- Sift in cake flour, salt, baking powder, and baking soda; gently fold until combined.
- Add sour cream and hot brewed coffee, fold until a smooth batter forms.
- Pour half the batter into the pan, sprinkle half of the streusel, spoon the remaining batter, and top with the remaining streusel.
- Bake for 30-35 minutes, let it cool in the pan for 15 minutes.
**For the Icing:**
- Mix powdered sugar, vanilla, and coffee until smooth.
- Once the cake has cooled, drizzle the icing, cut into squares, and serve!
Notes
Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week. Enjoy!
