Coffee Cake

Once you have a bite of this moist coffee cake  (with real coffee!)  you won’t be able to stop! This coffee cake is topped with a thick layer of a cinnamon streusel, and it really is the best part! This cake is dark in color, from the coffee, but light in texture. This light and fluffy cake is a great snack any time of the day, a perfect match for a great cup of coffee. This easy to follow recipe starts with the cake batter and the streusel topping in the same bowl. Just mix the flour, sugar, salt, with the cut in butter and set aside a cup – your streusel! Super easy, right? This recipe does call for buttermilk, if you don’t have any at home you can make it. Just measure 1 tablespoon of white vinegar or lemon juice in a measuring cup.  Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup.  Stir it around and let sit for 5 minutes.  The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe. This coffee cake is a real treat!

What You’ll Need

  • 9″ Cake Pan
  • Electric Mixer
  • Large Bowl
  • Medium Bowl

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Coffee Cake
Serves: 1 9" Cake
  • 1 tablespoon flour - for coating the pan
  • 2 cups all-purpose flour
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter - lightly softened (still cool to touch)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 2 tablespoons brewed coffee - at room remperature
  • 1 large egg - at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350F.
  2. Generously spray a 9" pan with cooking spray and sprinkle the bottom of the pan with 1 tablespoon of flour and tap out the excess.
  3. Whisk the flour, sugar, and salt together in a large mixing bowl until combined.
  4. Cut in the butter in very small pieces.
  5. Mix with a fork until the mixture resembles coarse crumbs - set aside 1 cup of the flour mixture.
  6. Mix the baking powder and baking soda into the remaining flour mixture.
  7. Add the buttermilk, egg, coffee and vanilla - you may want to do this with a mixer as the batter will be thick.
  8. Mix everything together until the batter is smooth, fluffy - about 2 minutes.
  9. Spoon the batter into the prepared springform pan, making sure the top is smooth.
  10. Add the brown sugar and cinnamon to the reserved flour mixture.
  11. Toss with a fork until well blended.
  12. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
  13. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean - 50-58 minutes - mine took about 52 minutes.
  14. Allow to cool for 10 minutes, then remove from the pan and allow cake to cool completely before serving.

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