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".
Servings 12
Calories 320kcal
Ingredients
Crumb topping:
- ½ cup (63g) all purpose flour
- ¼ cup (56g) granulated sugar
- 2 tablespoons brown sugar packed
- ¾ teaspoon ground cinnamon
- 1½ teaspoons espresso powder see note
- 4 tablespoons unsalted butter chilled and cut into small cubes
Swirl:
- ⅓ cup (70g) brown sugar packed
- 1 teaspoon espresso powder
Cake:
- 1⅔ cups (215g) all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter softened
- ¾ cup (162g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup (80g) sour cream
- ½ cup (110g) brewed black coffee room temperature
Glaze:
- 1¼ cups (145g) powdered sugar
- 2 tablespoons brewed black coffee or milk
- ½ teaspoon espresso powder or more, to taste
- ⅛ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
Crumb topping:
- 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.
Swirl:
- Combine brown sugar and espresso powder. Set aside.
Cake:
- Combine flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
Glaze:
- 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.
Notes
Espresso powder:
Espresso powder/instant espresso is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well stocked grocery stores near the coffee or on the baking aisle. I often use this brand (affiliate link).
Serving and storage:
Serve this cake warm or at room temperature. I like to heat individual slices in the microwave right before serving.
Store, tightly covered, at room temperature for up 2 days, refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 66mg | Potassium: 138mg | Fiber: 1g | Sugar: 37g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
