SPRING COFFEE CAKE
This delicious, moist coffee cake recipe is perfect for brunch and spring parties! Packed with lovely flavors, such as cinnamon and vanilla, it's also got a great punch of espresso in the mix - so good!
Servings: 12 servings
Coffee Cake Ingredients
- 12 tablespoons room temperature unsalted butter
- 1¼ cup sugar
- 2 teaspoons vanilla
- 3 large eggs
- 2 tablespoons espresso
- 1½ cup sour cream
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1½ teaspoon cinnamon
- 2 tablespoons salted butter
- 1/2 cup all-purpose flour
Coffee Cake Glaze Ingredients
- ½ cup powdered sugar
- 2½ tbsp maple syrup
- ¾ tsp brewed espresso
Coffee Cake Instructions
Preheat the oven to 350 degrees
Cream together 12 tablespoons butter and sugar on high until light an fluffy.
Add in 1 egg at a time and beat until incorporated.
Add in the vanilla, sour cream and espresso and continue to beat on medium, scraping down the sides and the bottom of the bowl.
Turn the mixer to low and add in the flour, baking soda, baking powder, and salt.
Pour batter into a greased bundt pan.
For the streusel, combine ½ cup brown sugar, 1½ teaspoon cinnamon, 1 tablespoon cold slated butter cubed and ½ cup flour.
Use your fingers to break up the butter and make a crumbly texture to combine.
Crumble the streusel over the batter evenly. The more the better!
Bake for 30-35 minutes and let cool before removing from the pan.
Coffee Cake Glaze Instructions
Calories: 437kcal | Carbohydrates: 59g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 208mg | Potassium: 180mg | Fiber: 1g | Sugar: 38g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.6mg