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coffee coffee coffee cake

Photo by Chelsea Kyle, food styling by Anna Stockwell
review
Private Recipe by
Annacia *
Moose Jaw, SK

This decadent cake is infused with rich coffee flavor in three forms: brewed coffee, espresso powder, and coffee liqueur. It is a project but not really difficult, just a bit more time consuming than the average cake. This is an Anna Stockwell recipe.

yield 12 - 14
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For coffee coffee coffee cake

  • FOR THE CRUMB TOPPING:
  • 1 c
    all-purpose flour
  • 3/4 c
    chilled unsalted butter, cubed
  • 1/4 c
    (packed) light brown sugar
  • 1/4 c
    powdered sugar
  • 2 tsp
    instant espresso powder
  • 1/4 tsp
    kosher salt, optional
  • FOR THE CHOCOLATE SWIRL:
  • 6 oz
    semisweet or bittersweet chocolate, coarsely chopped
  • 2 Tbsp
    unsalted butter
  • 4 oz
    pecans (about 3/4 cup), lightly toasted and coarsely chopped
  • 1/4 c
    strong brewed coffee
  • 1 Tbsp
    granulated sugar
  • FOR THE CAKE:
  • 1/2 c
    (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/2 c
    all-purpose flour, plus more for pan
  • 2 Tbsp
    instant espresso powder
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    kosher salt
  • 1/4 tsp
    ground cardamom
  • 3/4 c
    strong brewed coffee, room temperature
  • 1/2 c
    sour cream
  • 1 tsp
    pure vanilla extract
  • 1 1/4 c
    granulated sugar
  • 3 lg
    eggs plus 1 egg yolk, room temperature
  • a 10-inch tube pan
  • FOR THE GLAZE:
  • 1 c
    powdered sugar
  • 2 Tbsp
    coffee liqueur
  • 1 Tbsp
    sour cream

How To Make coffee coffee coffee cake

  • 1
    Make the crumb topping: Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
  • 2
    Make the chocolate swirl: Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
  • 3
    Make the cake: Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
  • 4
    Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
  • 5
    Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface.
  • 6
    Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.
  • 7
    Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
  • 8
    Glaze the cake: When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
  • 9
    Do Ahead Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.
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