Nothing brightens even the cloudiest of days more than the sight of a coffee cake topped with a boatload of buttery, cinnamon-sugar crumbles sitting on your kitchen counter. Between those abundant crumbles and the coffee-infused cake layer, this beauty is a ray of sunshine for any day — and particularly nice for Easter or Mother’s Day.
While the topping in this Coffee-Coffee Cake is the crown jewel (I always sneak a few bits off the top), the cake is every bit as delicious as the topping. Tender and buttery along with an unexpected hit of espresso flavoring, the cake layer is more than a supporting actor. While the crumb mixture chills, the batter mixes up easily with mostly on-hand ingredients.
As with all our Baking Together recipes, I’m offering guidance (in the kitchen notes below) on ways to adapt the recipe according to your tastebuds as well as your equipment.
Kitchen Notes
Serve Warm
- I like this cake served slightly warm which is easy if it’s just baked. That said, leftovers can be heated briefly in a microwave (5 to 10 seconds works in mine but they are all different) or in a 325°F oven, loosely covered with foil for 5 to 10 minutes.
Round or Square
- The cake can also be baked in a greased and floured 8” square pan. Bake 20 minutes before sprinkling the topping evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 19 to 21 minutes. Serve squares straight from the pan.
Flavor the Cake with Vanilla or Nutmeg
- Eliminate the instant espresso powder and increase the vanilla to 1 1/2 teaspoons. Add a touch of freshly grated nutmeg to the flour mixture, if you like.
