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
Ingredients
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
Instructions
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
- In a small bowl combine all of the ingredients and whisk until fully combined.
- The texture should be a glaze finish that you can drizzle on the coffee cake.
Nutrition
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
