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coffee cake
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Coffee Cake

The classic coffee cake with the signature crumble and a ribbon of coffee and brown sugar in the middle. Delicious anytime.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Coffee, Crumble, Non-yeasted
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 0

Equipment

  • 13x9 metal pan metal, if you have it
  • Stand Mixer

Ingredients

Coffee Ribbon

  • 36 grams Brown sugar
  • 4 grams Cinnamon
  • 6 grams Instant coffee granules

Crumble Topping

  • 160 grams AP flour
  • 100 grams Brown sugar
  • 2 grams Instant coffee granules
  • 2 grams cinnamon
  • dash of cardamom
  • dash of kosher salt
  • 113 grams unsalted butter, room temp 1 stick, cut into pieces

Cake

  • 455 grams AP flour
  • 10 grams Baking powder
  • 6 grams Kosher Salt
  • ½ tsp baking soda
  • 170 grams sour cream
  • 113 grams Brewed coffee, strong
  • 6 grams Instant coffee granules
  • 2 tsp Vanilla Extract
  • 12 tbsp Unsalted Butter, softened 1-½ sticks worth
  • 57 grams vegetable oil
  • 200 grams granulated sugar
  • 150 grams Brown sugar
  • 4 Large Eggs room temp

Instructions

Coffee Ribbon

  • Preheat the oven to 350 degrees Fahrenheit
  • Generously butter the bottom and sides of your 13x9 baking pan and set aside.
  • Mix the brown sugar, cinnamon, and instant coffee in a small bowl and set aside

Crumble Topping

  • In a medium bowl, toss the flour, brown sugar, coffee granules, caramom and salt. Add the butter and toss to coat
  • Using your fingertips, smash the butter into the dry ingredients until fully incorporated and no butter remains visible. The mixture should be crumbly but hold together when squeezed. Set bowl aside for later.

Cake Instructions

  • Combine the dry ingredients in a bowl and whisk to combine. Add the flour, baking powder, salt and baking soda. Set bowl aside
  • Combine the wet ingredients. In a bowl, whisk the sour cream, brewed coffee, instant coffee granules, and vanilla. Whisk until smooth and set aside.
  • In a stand mixer with the paddle attachment, beat the butter, oil, granulated and brown sugar on low until smooth. Increase speed to medium-high and beat for 5 minutes or until very light and fluffy. Stop and scrape down the sides once or twice here.
  • Reduce mixer speed to low-medium and add the eggs one at a time. Scrape down the sides at least once.
  • Add a third of the flour mixture to the butter mixture and mix on low until flour has just disappeared. Add half of the sour cream mixture and beat until just incorporated. Repeat with the flour mixture and sour cream mixture until everything is combined.
  • When the last bit of flour disappears, stop the mixer and scrape down the sides of the bowl. Using a spatula, fold the batter a few times to make sure its evenly mixed.
  • Scrape a little less than half of the batter into your prepared pan and smooth into an even layer. Sprinkle the coffee ribbon mixture on top of the batter, taking care to cover every bit of surface area.
  • Dollop the remaining batter on top of the ribbon mixture and smooth into an even layer. Scatter the crumble topping over the batter and smooth into an even layer.
  • Bake for 40-45 minutes or until the top is puffed and a toothpick comes out clean. The cake will still have a bit of a wobble in it when done so be careful not to overbake.
  • Let cool on a wire rack then cut into squares and serve