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Coffee Coffee Cake

This recipe creates a delightful Coffee Coffee Cake, featuring a tender, coffee-infused cake base crowned with a rich, buttery crumb topping. It combines the warm spices of cinnamon and cardamom with the robust flavor of coffee, making it an ideal treat for breakfast, brunch, or a comforting dessert. The multi-layered texture provides a satisfying culinary experience.
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Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 7933.5 kcal

Equipment

  • 1 9x9 inch Baking Pan
  • 1 Electric Stand Mixer with paddle attachment
  • 2 Medium Mixing Bowls
  • 2 Whisks
  • 1 Rubber Spatula for scraping bowls

Ingredients
  

Main

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon instant coffee powder
  • Pinch salt
  • 4 tablespoons unsalted butter melted
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup strong brewed coffee
  • 1/3 cup sour cream
  • 2 sticks 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
  • For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
  • For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
  • Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
  • Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
  • Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Notes

Ensuring your butter is truly at room temperature for the cake batter is crucial for achieving a light and fluffy texture when creamed with sugar. When adding eggs, incorporate them one at a time, mixing well after each to emulsify properly. For the crumb topping, work the melted butter in until just combined; overworking can lead to a pasty texture instead of distinct crumbs. The alternating addition of dry and wet ingredients to the cake batter, starting and ending with dry, helps prevent overmixing, which can develop gluten and result in a tough cake. Always scrape down the sides of the bowl after each addition for an even mix. Use strong brewed coffee to enhance the coffee flavor, complementing the cardamom beautifully. Allow the cake to cool sufficiently before cutting to ensure it sets properly and doesn't crumble.