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Best Coffee Cake With Coffee

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Servings 12

Ingredients

**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 9x9" 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!