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This coffee coffee cake from Edd Kimber gets a caffeine boost from the ribbon of espresso swirl running through it and is lavished with a sweet streusel.
Although a coffee cake is one that is served with coffee rather than one actually made with it, I still feel a little short-changed when coffee cake is missing its main identifying ingredient. So to correct decades of baking injustice, I’ve snuck espresso powder into this otherwise classic coffee cake. The sour cream gives the cake a little tang and results in a wonderfully textured coffee coffee cake that stays moist for days.–Edd Kimber
Coffee Coffee Cake FAQs
There are a variety of instant decaf espresso products on the market. Go ahead and swap one of them in for the regular espresso powder.
No. The name coffee cake implies that the cake is served with coffee as a snack, breakfast, or brunch item. This particular coffee cake does have espresso powder added to it to give it a coffee flavor, but most coffee cakes do not have coffee added to them.
Coffee Coffee Cake
This coffee coffee cake gets a caffeine boost from the ribbon of espresso swirl running through it and is lavished with a sweet streusel.
For the brown butter streusel
For the sour cream coffee cake
Make the streusel
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In a medium bowl, mix the flour, light brown or superfine sugar, and salt.
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In a small saucepan over medium heat, melt the butter, stirring frequently. The butter will melt, sizzle, splatter, and then start to foam. As it foams, little golden brown flecks will start to appear. Before these flecks burn, remove the pan from the heat.
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Immediately pour the butter over the dry ingredients, using a fork to stir until it all clumps together. You’re looking for a mix of fine crumbs and big chunks. Stash the bowl in the freezer while you prepare the swirl and cake.
Make the espresso swirl
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In a small bowl, mix together the brown sugar, espresso powder, and cinnamon.
Make the sour cream coffee cake
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Preheat the oven to 350°F (180°C). Lightly butter a 9-by-13-inch (23-by-33-cm) baking pan and line it with parchment paper long enough to overhang the 2 long sides of the pan.
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In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter and sugar until light and fluffy, 4 to 6 minutes.
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Meanwhile, in separate bowl, mix together the flour, baking powder, and salt.
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Add the vanilla to the butter mixture and mix briefly to combine. Add the eggs, 1 at a time, beating until fully combined before adding another. Add the flour mixture in 3 batches, alternating with the sour cream, starting and finishing with the flour.
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Spoon 1/2 of the cake batter in the prepared pan, spreading it in an even layer. Sprinkle it with the espresso swirl. Dollop small spoonfuls of the remaining batter on the swirl, covering as much of it as possible before gently spreading it with a spatula so that all of the swirl mixture is covered.
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Sprinkle the streusel on the batter in an even layer. Bake until the cake is lightly browned at the edges, wonderfully aromatic, and a skewer inserted in the center of the cake comes out clean, 40 to 50 minutes.
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Let the coffee cake cool in the pan for 15 to 20 minutes.
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Use the parchment paper handles to gently lift the cake out onto a wire rack to cool completely.
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Cut into squares and serve. (You can keep the coffee cake, covered, at room temperature for up to 3 days.)
Serving: 1pieceCalories: 503kcal (25%)Carbohydrates: 66g (22%)Protein: 6g (12%)Fat: 25g (38%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mg (36%)Sodium: 327mg (14%)Potassium: 210mg (6%)Fiber: 1g (4%)Sugar: 35g (39%)Vitamin A: 777IU (16%)Vitamin C: 1mg (1%)Calcium: 89mg (9%)Iron: 2mg (11%)
Recipe Testers’ Reviews
Originally published September 1, 2020
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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