Coffee and cake – a match made in heaven! This recipe elevates the classic streusel cake with the irresistible aroma and flavor of rich, robust coffee. Prepare for a moist, tender cake topped with a crunchy, buttery streusel that's simply divine. This recipe is perfect for coffee lovers and baking enthusiasts alike, offering a sophisticated dessert that's surprisingly easy to make.
What Makes This Coffee Streusel Cake Special?
This recipe isn't just your average streusel cake; it’s a carefully crafted blend of flavors and textures. The cake itself is infused with a subtle coffee flavor, creating a delightful base for the sweet and crunchy streusel topping. We've focused on balancing the coffee intensity to avoid bitterness, resulting in a harmonious flavor profile that will leave you wanting more. The streusel, packed with brown sugar and cinnamon, provides a wonderful textural contrast to the tender cake.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup strong brewed coffee, cooled
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine wet and dry ingredients: In a small bowl, whisk together the buttermilk and cooled coffee. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
Prepare the streusel: In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and bake: Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10-15 minutes before serving. Enjoy warm or at room temperature!
Frequently Asked Questions (FAQs):
Can I use instant coffee instead of brewed coffee?
Yes, you can substitute 1/4 cup of instant coffee granules dissolved in 1/2 cup of hot water for the brewed coffee. Just be sure to let it cool completely before adding it to the batter.
How can I make the coffee flavor stronger?
For a more intense coffee flavor, use a stronger brew of coffee or add a teaspoon of instant espresso powder to the batter.
Can I use a different type of pan?
While a 9x13 inch pan is recommended, you can use a different size pan, but the baking time may need to be adjusted. Keep an eye on the cake and check for doneness with a wooden skewer.
How do I store leftover cake?
Store leftover coffee streusel cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This Coffee Streusel Cake recipe is sure to become a new favorite. Its rich coffee flavor and delightful streusel topping will impress your family and friends. Enjoy!
