Espresso Crumb Coffee Cake Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
12 Servings
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon espresso powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ⅓ cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cold and cut into cubes
Directions
  1. Preheat the oven to 350 F.
  2. Lightly grease an 8x8-inch baking pan and line it with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, cinnamon, espresso powder, salt, and baking powder. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs, vanilla extract, and sour cream until smooth.
  6. Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Do not overmix.
  7. Spread the batter evenly into the prepared pan. Set aside.
  8. In the bowl of a food processor, add the brown sugar, granulated sugar, flour, cinnamon, espresso powder, salt, and butter.
  9. Pulse until large crumbs form.
  10. Spoon the crumb topping over the batter in the pan and then gently press it into the batter.
  11. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Let cool in the pan for at least 15 minutes before slicing and serving.