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This best coffee cake recipe you’ll ever try. Why? Moist plush espresso cake with a tender crumb is swirled with brown sugar espresso swirl. Then it’s topped with golden crunchy streusel. Doesn’t that sound delicious?
Truly, this is an amazing and foolproof cake. Each component comes together in one bowl without any special techniques so you’ll be done baking this cake before you know it. It’s great for an indulgent breakfast, snack, or dessert.
Why you’ll love this easy coffee cake recipe
- Easy, fast and foolproof process
- A combination of textures make it extra satisfying
- No stand-mixer required.
- No ingredients need to come to room temperature.
- Light coffee flavour makes the cake refreshing yet indulgent.
Why is coffee cake called coffee cake?
Coffee cake is traditionally a cake with a crumb topping or streusel, eaten with coffee. That’s why it’s called coffee cake! However, I think anything can be eaten with coffee, so coffee cake should have at least some coffee flavour. Therefore, this coffee cake has a light coffee flavour that’s perfect on it’s own, but also great for drinking alongside a hot cup of coffee.
Ingredients
Streusel:
- Unsalted butter: Unsalted butter gives the streusel a toasty flavour. It’s melted so it’s easier to mix than cold butter.
- All-purpose flour: Flour gives the streusel structure.
- Brown sugar: Brown sugar adds a deep molasses flavour.
- Table salt: Salt balances out the sweetness. If using kosher salt, double the amount listed in the recipe.
Espresso swirl:
- Brown sugar: Brown sugar adds a beautiful brown swirl to the cake.
- Espresso powder: Espresso powder adds a hint of bitterness and the perfect coffee flavour.
- Cinnamon: Cinnamon adds warmth to the swirl and enhances the sweet flavour.
Cake:
- Vegetable oil: Since this cake doesn’t require the flavour of butter (it uses espresso instead), oil is used as the primary fat to make the cake moist and tender.
- Granulated sugar: Granulated sugar (also known as white sugar) adds sweetness and helps the cake develop golden edges.
- Brown sugar: Brown sugar adds sweetness, moisture and depth of flavour.
- Vanilla extract: Vanilla extract enhances the coffee flavour of the cake.
- Large eggs: Eggs bind the ingredients together and ensure a rich and tender cake.
- Sour cream: Sour cream adds moisture so this cake is plush, not dry!
- All-purpose flour: Flour gives the cake structure.
- Cornstarch: Cornstarch makes this cake extra soft and tender.
- Baking powder: Baking powder leavens the cake so it’s nice and fluffy.
- Table salt: Salt enhances the other flavours of the cake.
- Espresso powder: Espresso powder adds a slight coffee flavour to the cake. Feel free to add more espresso powder to make the flavour stronger.
Instructions
Combine oil, granulated sugar and brown sugar. Whisk until smooth.
Add eggs and vanilla extract. Whisk until smooth.
Whisk in sour cream.
Pour half of the batter into the tin, then spread out.
Spread the rest of the cake batter on top. Then sprinkle on the delicious streusel!
Whisk dry ingredients into the wet ingredients.
Sprinkle espresso swirl on top in an even layer.
Bake until golden like the image above. A toothpick poked in the center of the cake will come out clean.
Variations
You can play around with this cake however you’d like! Read more about things you can add to this cake here.
- Extra spiced cake: Add up to 1 tbsp worth of warm spices such as cardamom, cinnamon, and nutmeg, to the cake. You can also add cinnamon to the topping to make a cinnamon streusel.
- Berry cake: Mix in around 1 cup of frozen or fresh berries into the cake after adding the dry ingredients and bake as usual.
- Chocolate cake: Mix in chocolate chips into the cake batter after adding the dry ingredients. Drizzle some melted chocolate on top for extra indulgence.
- Glazed cake: If you want a more classic looking cake, make a glaze with icing sugar and a drizzle of milk. Drizzle on top of the cake once it has cooled.
Equipment
Baking pan material can affect the cake. If you use a dark coloured baking pan, the cake edges will bake and brown faster than if using a lighter pan, so keep a close eye on the cake. If the edges are baking too quickly, you can reduce the baking temperature by 25F.
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why kitchen scales are the best way to measure in this kitchen scale article. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units.
Storage
This cake can be stored at room temperature in an airtight container for 3-4 days. If you’re leaving it out during an event, cover with plastic wrap when not serving. If storing for longer, freeze in an airtight container.
Do not refrigerate this cake because the fridge will pull out the moisture from the cake, resulting in a drier cake.
Let’s bake!
This homemade coffee cake is so easy and delicious, it’s sure to become one of your staple recipes. It’s perfect for breakfast, afternoon snack, or dessert!
When you make it, tag me on Instagram @bakewhenitrains so I can see your beautiful breakfast.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Easy Coffee Cake
Ingredients
Streusel Topping
- 60 grams unsalted butter melted
- 80 grams all-purpose flour
- 100 grams brown sugar
- 1/8 tsp table salt
Espresso Swirl
- 50 grams brown sugar
- 2 tsp espresso powder
- 1 tsp cinnamon
Cake
- 150 grams vegetable oil
- 150 grams sugar
- 80 grams brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 grams sour cream
- 250 grams all-purpose flour
- 50 grams cornstarch
- 1 tbsp baking powder
- 1/4 tsp table salt
- 1 tsp espresso powder
Instructions
- Preheat oven to 350℉ and line an 8×8 square pan with parchment paper.
- First prep the streusel. In a medium bowl, mix butter, flour, brown sugar and salt until just combined. Set aside.
- Next, make the espresso swirl. In a small bowl, mix together the sugar, espresso powder and cinnamon. Set aside.
- Then, make the cake. In a large bowl, whisk oil and sugars together.
- Add egg and vanilla. Whisk until smooth.
- Add sour cream. Whisk until smooth.
- Add flour, cornstarch, baking powder, salt and espresso and fold with a spatula until just combined.
- Pour half of the cake batter into the prepared tin, spreading into an even layer.
- Sprinkle over the espresso swirl then dot small spoonfuls of the remaining batter all over the top, covering as much of the swirl mixture as possible before gently spreading so that all of the swirl mixture is covered.
- Sprinkle the streusel on top in an even layer.
- Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
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