In the cold winter months, we need two things: a hot cup of coffee to get us going and the occasional slice of rich cake to keep us energized (or happily satiated). Combine the two into coffee cake and you get the most delicious snack ever invented. Make this one, flavored with espresso, drip coffee and cinnamon and get ready to meet your new favorite dessert. Or breakfast.
Fact: coffee cake is formed of three delicious sections: the cake, the swirl, and the streusel. Mix up each section (as well as a coffee mixture) into separate bowls to be layered together later.
2/3 cup granulated sugar
Pinch of salt
3/4 cup flour
1/2 tablespoon cinnamon
4 tablespoon butter
1 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon espresso powder (or cocoa powder if you prefer)
3/4 cup softened butter
1 1/2 cups granulated sugar
1/3 cup light brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3 3/4 cups flour (added separately)
3/4 cup plain greek yogurt
3/4 cup milk
and 1/2 cup strongly brewed coffee
First, brew up some of your favorite coffee and combine with the yogurt and milk. Set aside.
Combine the cake ingredients by mixing the butter with granulated sugar, brown sugar, baking powder and vanilla extract. Beat the eggs in one at a time.
Mix in 3 3/4 cups flour into the cake mixture one cup at a time, alternating with the coffee mixture until everything is combined.
Coat a 9x9 pan with butter and sprinkled flour to keep the cake from sticking. Pour in half the cake batter, then layer in the coffee swirl to add that delectable punch of flavor.
Pour the rest of the cake batter on top and then drag a butter knife through gently to break up the swirl a little bit (just be careful not to actually mix it into the batter). Finally, top it all off with the buttery, crumbly streusel. Bake at 350 degrees Fahrenheit for 50-60 minutes until a toothpick comes out clean.
Enjoy the cake with a cup of jo (of course) and if it’s a cold winter’s night? Add a dash of Bailey’s liqueur.