Drinks & Beveragescelebratingsweets
Espresso Crumb Cake
This is the cake for coffee lovers! A moist and tender cake filled with brown sugar-espresso swirls, topped with an espresso crumble, and finished with a coffee glaze. This delightful treat gives new meaning to the the term "coffee cake".
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- blender
- bowl
- pan
- knife
- whisk
📝 Preparation Steps
1
Preheat oven to 350°F.
2
Crumb topping:
3
Combine flour, sugars, cinnamon, espresso powder, and a pinch of salt. Add cubed butter and work it in with your fingers (or a pastry blender) until the butter is in pea-sized pieces and the mixture holds together if you squeeze it in your hand. Transfer to the fridge while you prepare the cake.
½ teaspoons espresso powder (see note)1(57g) unsalted butter (chilled and cut into small cubes)4 tablespoonsespresso powder1 teaspoon(57g) unsalted butter (softened)4 tablespoons½ teaspoon espresso powder (or more, to taste)
4
Swirl:
5
Combine brown sugar and espresso powder. Set aside.
brown sugar (packed)2 tablespoons(57g) unsalted butter (chilled and cut into small cubes)4 tablespoons(57g) unsalted butter (softened)4 tablespoons½ teaspoons espresso powder (see note)1espresso powder1 teaspoon½ teaspoon espresso powder (or more, to taste)
6
Cake:
7
Combine flour, baking powder, and salt. Set aside.
(57g) unsalted butter (chilled and cut into small cubes)4 tablespoonsbaking powder2 teaspoons(57g) unsalted butter (softened)4 tablespoons
8
Using a hand mixer or stand mixer with the paddle attachment. beat butter and sugar until smooth and combined. Add eggs, one at a time, scraping the sides and bottom of the bowl as needed. Add vanilla and sour cream. If the mixture looks a bit curdled that's ok. Add half the flour mixture, beating until just combined. Add the coffee, beating until combined, followed by the remaining flour.
(57g) unsalted butter (chilled and cut into small cubes)4 tablespoons(57g) unsalted butter (softened)4 tablespoonslarge eggs (room temperature)2
9
Grease an 8x8 baking pan (preferably metal). Pour half the batter into the pan and spread into an even layer (it might seem thin, but it should cover the bottom). Sprinkle the brown sugar-espresso mixture evenly over the top. Add the remaining batter, I dollop it around and then gently spread it. Drag the tip of a sharp knife through the batter in a figure-eight to swirl in the brown sugar-espresso. Sprinkle the crumb topping over the cake batter.
brown sugar (packed)2 tablespoons(57g) unsalted butter (chilled and cut into small cubes)4 tablespoons(57g) unsalted butter (softened)4 tablespoons
10
Bake for ⏱️ 33-37 minutes, until a toothpick inserted into the center comes out clean. be careful not to overbake. Place the pan on a wire rack to cool completely.
11
Glaze:
12
Whisk together all ingredients. Adjust the consistency by adding more powdered sugar to thicken or more liquid to thin. Feel free to add more espresso powder or vanilla, to taste. Drizzle over the cooled cake. Serve warm or at room temperature.
½ teaspoons espresso powder (see note)1(57g) unsalted butter (chilled and cut into small cubes)4 tablespoonsespresso powder1 teaspoon(57g) unsalted butter (softened)4 tablespoons½ teaspoon espresso powder (or more, to taste)
Nutrition Facts
calories
320 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
37 g
sodium Content
66 mg
protein Content
4 g
trans Fat Content
0.3 g
cholesterol Content
51 mg
carbohydrate Content
55 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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