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Espresso Crumb Coffee Cake Recipe

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Coffee cake has something of a misleading name, because despite featuring the word “coffee,” there’s not typically any coffee actually baked into the cake. (It does pair awfully well with a cup of coffee, though, so we can give it a pass.) This espresso crumb coffee cake recipe from developer Jessica Morone lives up to its name, however, as it quite literally puts the coffee into coffee cake by way of espresso powder. Perfect for those who love that rich coffee flavor and won’t settle for simply pairing coffee cake with a cup on the side, this recipe adds a jolt of flavor to the tried-and-true breakfast treat.
prep time 20 Mins
cook time 35 Mins
chef Meera Sharma

Though there’s technically a subtle difference between coffee cake and crumb cake (it’s all in the streusel), this recipe effortlessly marries the two, all while providing that distinct boost of espresso flavor. The espresso powder works in two parts here — you’ll add some to the coffee cake itself, then you’ll add even more to the streusel-like crumb topping. That means double the espresso, double the flavor boost, and if you choose to enjoy a slice with a cup of coffee in the morning (which we highly recommend that you do), then that’s a coffee triple threat (or triple treat).

There are two components at play in this coffee cake: the cake itself and the crumb topping. For the cake, you’ll need all-purpose flour, cinnamon, espresso powder, salt, baking powder, softened butter, granulated sugar, eggs, vanilla extract, and sour cream. For the topping, you’ll need brown sugar, granulated sugar, espresso powder, all-purpose flour, cinnamon, sal

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There are two components at play in this coffee cake: the cake itself and the crumb topping. For the cake, you’ll need all-purpose flour, cinnamon, espresso powder, salt, baking powder, softened butter, granulated sugar, eggs, vanilla extract, and sour cream. For the topping, you’ll need brown sugar, granulated sugar, espresso powder, all-purpose flour, cinnamon, salt, and cold butter.

 

Step 1

Preheat the oven to 350 F.

Step 2

Lightly grease an 8×8-inch baking pan and line it with parchment paper. Set aside.

Step 3

In a medium bowl, whisk together the flour, cinnamon, espresso powder, salt, and baking powder. Set aside.

Step 4

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 5

Beat in the eggs, vanilla extract, and sour cream until smooth.

Step 6

Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Do not overmix.

Step 7

Spread the batter evenly into the prepared pan. Set aside.

Step 8

In the bowl of a food processor, add the brown sugar, granulated sugar, flour, cinnamon, espresso powder, salt, and butter.

Step 9

Pulse until large crumbs form.

Step 10

Spoon the crumb topping over the batter in the pan and then gently press it into the batter.

Step 11

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 12

Let cool in the pan for at least 15 minutes before slicing and serving.

Frequently Asked Questions

Here are some things to keep in mind before you start cooking:

prep (short for preparation) aka mise en place

Each recipe post has step-by-step process photos to help you along the way. Preparing your ingredients before you start to cook helps you save time and get organized.

This is one of the best things I learned from culinary school and cooking in professional kitchens — getting your prep (aka mise en place) ready. It helps me cook faster and I hope it helps you too!

This may sound weird, but I sometimes wake up with a recipe idea and rush to jot it down. Then, I test it out. Sometimes it works out and sometimes it’s a flop.

I’ve been doing this since I was little, like the time I thought I invented steamed egg when I was 5. Other times, I get inspired by shopping at the farmers markets or grocery stores when an ingredient catches my eye.

I also moved around a lot as a kid and got to live in North Carolina, Philadelphia, Taiwan, California, and New York, so I like to play around with different flavors and cuisines from my past. Traveling also gives me inspiration for different flavor combinations!

There are tons of recipes out there and if I get inspired to create a different take on someone else’s recipe, I’ll always note where the inspiration came from. Oftentimes, baking and pastry dishes will be adapted from another recipe since baking is a science in itself and I wouldn’t want to mess with tried and true ratios. In that case, I’ll write “adapted from…”.

Just like how I didn’t invent steamed egg when I was 5, I also didn’t invent the best way to make fresh noodles or pasta. I’m able to come up with some of these recipes without referencing anything because of my training from culinary school and my experiences as a professional cook, but I’m definitely not the inventor.

 

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