Espresso Crumb Coffee Cake Recipes

ESPRESSO COFFEE CAKE

Steps:

• Preheat the oven to 325º F. Butter or spray a 9x13 inch pan.
• Combine all of the ingredients for the topping in a mixing bowl. Use your hands or spatula to combine the mixture into a clump-able sandy like texture. Set aside.
• In a separate mixing bowl, beat the butter, brown sugar and sugar with electric mixer for 1-2 minutes, until fluffy. Beat in the eggs and vanilla. Use a spatula to hand mix in the brewed espresso.
• Add the flour, baking powder, salt, and finely ground espresso beans, mixing with a spatula until just combined. Just combined means it's okay if the batter has flour lumps or minimal streaks of flour visible. Pour the batter into the pan. Sprinkle the topping evenly over the batter, breaking up large clumps of topping with your fingers.
• Bake for 50-55 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean.

COFFEE COFFEE COFFEE CAKE

Steps:

• Make the crumb topping:
• Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
• Make the chocolate swirl:
• Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
• Make the cake:
• Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
• Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
• Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
• Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
• Glaze the cake:
• When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
• Do Ahead
• Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.