Few desserts combine the rich aroma of coffee with the delightful crumb of a classic coffee cake. This recipe is tailored for an 8-inch pan, making it ideal for small gatherings or a cozy treat. Its tender crumb, sweet streusel topping, and subtle coffee flavor create a comforting dessert that’s sure to impress.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs
- 1/4 cup (60ml) strong brewed coffee, cooled
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (50g) packed brown sugar
- 2 tablespoons (30g) unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Add cold butter cubes and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before serving.
Tips
- Substitute brewed espresso or strong coffee with decaffeinated coffee if you prefer a caffeine-free version.
- Ensure butter is softened but not melted for the best creaming results.
- For a more decadent streusel, add chopped nuts like pecans or walnuts to the topping.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for optimal flavor.
Serving Suggestions
Serve slices of this coffee cake alongside a cup of freshly brewed coffee or tea for a delightful breakfast or afternoon treat. It also pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar for added sweetness. For a more indulgent presentation, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Variations
Enhance your coffee cake by adding a swirl of cream cheese filling before baking for a richer, creamier texture. You can also incorporate chocolate chips into the batter or streusel for a chocolate-coffee flavor twist. For a fruity touch, fold in fresh berries or chopped dried fruits into the batter or sprinkle over the streusel before baking. Adjust the sweetness and flavorings to suit your preference for a personalized touch.
Storage and Reheating
Store the coffee cake in an airtight container at room temperature for up to 2 days for the best freshness. To extend shelf life, refrigerate the cake in an airtight container for up to 5 days. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for 10 minutes. Reheating brings back the moistness and aroma, making it taste freshly baked.
Frequently Asked Questions
Can I make this coffee cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures the same amount. Ensure the blend includes xanthan gum or a similar binder for best results.
Can I freeze the coffee cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature for several hours before serving. To maintain freshness, it’s best to consume within this timeframe.
What if I don’t have brewed coffee?
You can substitute brewed coffee with strong instant coffee dissolved in a small amount of hot water. Alternatively, use milk or buttermilk for a different flavor profile, though it will alter the coffee flavor slightly.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should pull slightly away from the pan, and the top should be golden brown.
Can I make this in advance?
Yes, you can prepare the batter and streusel ahead of time. Assemble and bake the cake fresh when needed. The cake tastes best within the first two days but can be stored and reheated as described above.
Is there a way to make this cake dairy-free?
Yes, substitute butter with dairy-free margarine or coconut oil, and use a dairy-free milk alternative like almond or soy milk. Be sure to check that other ingredients like vanilla extract are dairy-free.
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