Coffee and Cream Coffee Cake
Indulge in the irresistible charm of a Coffee and Cream Coffee Cake, a heavenly treat that pairs perfectly with your morning cup of joe or an afternoon pick-me-up. This moist, tender cake boasts layers of a buttery cinnamon-sugar streusel nestled between delicate, coffee-infused batter, enriched with sour cream for added depth and a luscious texture. The finishing touch? A velvety coffee cream glaze that cascades over the top, adding a bold burst of flavor and sweetness. Simple to prepare and bursting with comforting aromas, this coffee cake is ideal for family gatherings, brunch spreads, or cozy moments at home. Whether you’re a coffee lover or a dessert enthusiast, this delightful recipe will become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 Eggs
- 1 cup Sour cream
- 0.25 cups Brewed coffee, cooled
- 1 teaspoons Vanilla extract
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 1 cup Confectioners' sugar
- 2 tablespoons Brewed coffee (for glaze)
- 1 tablespoons Heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, sour cream, brewed coffee, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
In a small bowl, mix the brown sugar and cinnamon to create the streusel layer.
Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon-sugar streusel mixture over the batter.
Pour the remaining batter over the streusel layer and spread evenly. Sprinkle the remaining streusel mixture on top.
Bake the coffee cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, make the coffee cream glaze by whisking together the confectioners' sugar, brewed coffee, and heavy cream until smooth.
Once the cake has cooled completely, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 57.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
