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A slice of crumb cake with a thick layer of cinnamon streusel topping and a light drizzle of icing, served on a white decorative plate.
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5 from 1 vote

Coffee Cake with Coffee Recipe

Make a coffee cake with coffee for breakfast! This easy streusel coffee cake has coffee in the cake, the crumble, and the icing! It's moist and perfect for brunch or dessert.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Dorothy Kern
Cost: $10

Ingredients

Filling:

  • 2 tablespoons (25g) packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon instant espresso powder (see note)
  • 1 teaspoon all-purpose flour

Cake:

  • 1 ½ cups (186g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter, melted
  • ¾ cup (150g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup milk
  • ¼ cup strongly brewed coffee or espresso, cooled (see note)

Streusel:

  • ¾ cup (150g) packed brown sugar
  • ¾ cup (93g) all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon instant espresso powder (see note)
  • ¼ cup unsalted butter (57g), melted and slightly cooled

Coffee Icing:

  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons strongly brewed coffee or espresso, cooled

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch or 9x9-inch pan with foil and spray with nonstick cooking spray.
  • Make the filling by whisking brown sugar, cinnamon, espresso powder, and flour in a small bowl. Set aside.
  • Make the cake by first whisking the flour, baking powder, and salt in a small bowl. Set aside.
  • In a large bowl, stir or mix melted butter with brown sugar until smooth. Add egg and vanilla extract, then add milk, cooled coffee, and dry ingredients. Stir until smooth (may have a few lumps).
  • Pour about ⅔ of the batter into the bottom of the prepared pan and spread into a thin layer. Top with filling. Drop spoonfuls of remaining cake batter on top and spread to a thin layer to mostly cover.
  • Make the streusel by whisking brown sugar, flour, cinnamon, and instant espresso powder in a medium size bowl. Add melted butter and stir with a fork until crumbly. Spread streusel over cake batter in pan.
  • Bake for 22-28 minutes, or until the crumble is golden brown and a toothpick comes out clean from the center of the cake. Cool before making icing.
  • Remove cooled cake from the pan using the foil overhang. Carefully remove foil and transfer to serving plate.
  • Whisk powdered sugar and 1 tablespoon cooled coffee, adding more coffee as needed to get icing that will drizzle. Drizzle over cake.
  • Slice and serve. Store in an airtight container at room temperature for several days or freeze for up to a month.

Video

Notes

  • To strongly brew the coffee: use half as much water as you would normally with your normal amount of ground coffee.
  • If using a Keurig, brew a 4-6 ounce cup.
  • Alternately, use ¼ cup hot water + 1 tablespoon instant coffee or espresso powder for the cake and do the same for the icing, just use 1-2 tablespoons. The added instant espresso powder is to add even more coffee flavor. You can omit, or use instant coffee instead.
  • Whole milk is preferred for a moist cake, but 2% may be used, or nondairy.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 119mg | Fiber: 1g | Sugar: 25g | Vitamin A: 201IU | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 1mg

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