Introducing the ultimate coffee coffee cake! This version takes the classic sour cream coffee cake to the next level with an espresso-infused batter that adds a bold, rich flavor and an extra caffeine kick. Topped with a simple powdered sugar icing that also packs a punch of caffeine, this cake is the perfect blend of texture, flavor, and energy!
Ingredients
For the Streusel Topping and Swirl Filling:
- 1 cup (120g) all-purpose flour, spooned and leveled
- ¾ cup (150g) packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (90g) unsalted butter, melted and cooled
- 1 tablespoon unsweetened cocoa powder (optional, see notes)
For the Coffee Cake Batter:
- ⅓ cup (80mL) boiling water
- 1 tablespoon instant espresso powder (see notes)
- 1 & ⅔ cups (200g) all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) packed brown sugar (light or dark)
- 1 large egg, at room temperature
- ½ cup (120g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
For the Coffee Icing:
- ½ cup (70g) powdered sugar
- 1 to 2 tablespoons strongly brewed coffee, at room temperature or cold
Instructions
Preheat your oven to 350°F (175°C). Butter an 8×8 inch pan and line the bottom and sides with parchment paper. Set aside.
Make the Streusel Topping and Filling Mixture:
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Mix to combine.
- Add melted butter and stir until the mixture becomes crumbly.
- Divide the mixture into two parts. In one half, add the cocoa powder and mix to form a fine crumb mixture.
- Set both mixtures aside.
Make the Coffee Cake Batter:
- In a small bowl, dissolve the instant espresso powder in boiling water. Let it cool to room temperature.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the cooled coffee, melted butter, brown sugar, egg, sour cream, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Assemble the Cake:
- Pour half of the cake batter into the prepared pan and spread it into an even layer.
- Sprinkle the cocoa crumb mixture over the batter.
- Add dollops of the remaining batter on top, spreading it out as evenly as possible (it doesn’t have to be perfect).
- Sprinkle the remaining streusel topping over the top.
Bake the Cake:
- Bake in the preheated 350°F (175°C) oven for 35-40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (but no wet batter).
- If the top is browning too quickly, loosely tent the cake with aluminum foil to finish baking through.
- Let the cake cool completely in the pan before icing.
Make the Coffee Icing:
- In a medium bowl, whisk together powdered sugar and 1 tablespoon of coffee until smooth and pourable.
- Add more coffee, 1 teaspoon at a time, until you reach the desired consistency.
- Drizzle the coffee icing over the cooled cake before slicing and serving.
Enjoy your delicious coffee coffee cake with a boost of flavor and caffeine!
