COFFEE CAKE ESPRESSO RECIPES

Steps:

• Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter.
• Prepare the crumble topping. Place the granulated sugar, brown sugar, and cinnamon in a medium bowl and whisk to combine. Add the butter and stir to combine. Add the flour and use a fork to stir and gently toss the flour into the mixture until big, slightly floury crumbs form; set aside.
• Mix the butter, sugar, and eggs for the cake. Place the butter and sugar for the cake in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in color. Add the eggs one at a time, and beat until each is incorporated. Beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.
• Beat in the dry ingredients and sour cream. Place the flour, salt, baking soda, and baking powder in a medium bowl and whisk to combine. With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 the sour cream. Beat in half of the remaining flour, followed by the remaining sour cream, and finish with the rest of the flour. Beat until there is no more dry flour in the batter, then increase the speed to high and beat just a few seconds until the batter is smooth and has no more lumps.
• Transfer the batter to the pan and sprinkle with the crumbs. Pour the batter into the pan and spread into an even layer. Using your hands, break up the reserved crumble mixture and sprinkle it evenly over the top.
• Bake the coffee cake for 40 to 50 minutes. Bake until the cake feels springy when you gently press the middle and a toothpick inserted in the middle comes out clean, 40 to 50 minutes. If the crumbs start to get too browned and toasted before the cake is done, tent the top of the cake loosely with aluminum foil.
• Cool the cake. Transfer the baking dish to a wire rack and let the cake cool to room temperature.
• Drizzle the cake with icing. Place all the icing ingredients in a small bowl and whisk until smooth. Drizzle over the cooled cake. Let the icing set for a few minutes before cutting the cake and serving.

Steps:

• Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter.
• Prepare the crumble topping. Place the granulated sugar, brown sugar, and cinnamon in a medium bowl and whisk to combine. Add the butter and stir to combine. Add the flour and use a fork to stir and gently toss the flour into the mixture until big, slightly floury crumbs form; set aside.
• Mix the butter, sugar, and eggs for the cake. Place the butter and sugar for the cake in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until fluffy and lightened in color. Add the eggs one at a time, and beat until each is incorporated. Beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.
• Beat in the dry ingredients and sour cream. Place the flour, salt, baking soda, and baking powder in a medium bowl and whisk to combine. With the mixer on low speed, beat in 1/3 of the flour mixture, followed by 1/2 the sour cream. Beat in half of the remaining flour, followed by the remaining sour cream, and finish with the rest of the flour. Beat until there is no more dry flour in the batter, then increase the speed to high and beat just a few seconds until the batter is smooth and has no more lumps.
• Transfer the batter to the pan and sprinkle with the crumbs. Pour the batter into the pan and spread into an even layer. Using your hands, break up the reserved crumble mixture and sprinkle it evenly over the top.
• Bake the coffee cake for 40 to 50 minutes. Bake until the cake feels springy when you gently press the middle and a toothpick inserted in the middle comes out clean, 40 to 50 minutes. If the crumbs start to get too browned and toasted before the cake is done, tent the top of the cake loosely with aluminum foil.
• Cool the cake. Transfer the baking dish to a wire rack and let the cake cool to room temperature.
• Drizzle the cake with icing. Place all the icing ingredients in a small bowl and whisk until smooth. Drizzle over the cooled cake. Let the icing set for a few minutes before cutting the cake and serving.