Coffee Coffee Coffee Cake
A decadent coffee-flavored cake with three layers of coffee intensity: a crumb topping with espresso powder, a chocolate-coffee swirl, and a coffee-infused cake base, finished with a coffee liqueur glaze.
Ingredients
- •1 cup all-purpose flour
- •¾ cup chilled unsalted butter, cubed
- •¼ cup (packed) light brown sugar
- •¼ cup powdered sugar
- •2 teaspoons instant espresso powder
- •¼ teaspoon kosher salt
- •6 ounces semisweet chocolate, coarsely chopped
- •2 tablespoons unsalted butter
- •4 ounces pecans
- •¼ cup strong brewed coffee
- •1 tablespoon granulated sugar
- •½ cup unsalted butter
- •2½ cups all-purpose flour
- •2 tablespoons instant espresso powder
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon kosher salt
- •¼ teaspoon ground cardamom
- •¾ cup strong brewed coffee
- •½ cup sour cream
- •1 teaspoon vanilla extract
- •1¼ cups granulated sugar
- •4 whole eggs
- •1 cup powdered sugar
- •2 tablespoons coffee liqueur
- •1 tablespoon sour cream
- •1 piece tube pan
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
- 3.
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.
10 min
- 4.
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.
10 min
- 5.
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.
50 min
- 6.
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.
5 min
- 7.
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.
10 min
- 8.
Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.