Coffee Coffee Coffee Cake
Coffee Coffee Coffee Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed.
Chill until ready to use.
Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat.
Remove from heat and stir in pecans, coffee, and granulated sugar.
Preheat oven to 350°F.
Butter and flour tube pan, tapping out excess flour.
Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl.
Whisk coffee, sour cream, and vanilla in another medium bowl.
Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
Beat in eggs and egg yolk one at a time, mixing well after each addition.
Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
Scrape one-third of the batter into prepared pan; smooth the surface.
Drizzle half of the chocolate swirl mixture over.
Add another one-third of the batter; smooth the surface.
Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface.
Sprinkle crumb topping over.
Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes.
Let cool completely in pan on a wire rack.
Run a butter knife around the perimeter of pan to loosen cake.
Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
When cake is cool, prepare the glaze.
Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl.
Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
Cake can be made up to two days before serving.
Store wrapped in plastic until ready to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.