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Deep Coffee Coffee Cake

A tender, moist coffee cake with a double hit of coffee flavor—finely ground beans in the batter and a strong brew in the glaze. No artificial extracts needed.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons finely ground coffee from whole beans, medium roast
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup strong brewed coffee cooled
  • For the streusel: 1/4 cup all-purpose flour 1/4 cup brown sugar, 2 tablespoons cold butter, 1/2 teaspoon cinnamon
  • For the glaze: 1 cup powdered sugar 2 tablespoons strong brewed coffee

Equipment

  • 8-inch square baking pan
  • mixing bowls
  • whisk
  • electric mixer
  • fine-mesh sieve
  • saucepan
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch square pan.
  2. Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly. Set aside.
  3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and ground coffee. Set aside.
  4. In a large bowl, beat butter and sugars until light and fluffy, about 3 minutes.
  5. Add egg and beat until combined.
  6. Add half the flour mixture, then the buttermilk, then the remaining flour mixture, mixing just until combined after each addition.
  7. Stir in the cooled brewed coffee until just incorporated. Batter will be thin—that's correct.
  8. Pour batter into the pan. Sprinkle streusel evenly on top.
  9. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a rack.
  10. For the glaze, whisk powdered sugar with brewed coffee until smooth. Drizzle over warm cake.

Notes

Store covered at room temperature for up to 3 days. The coffee flavor deepens overnight. For a stronger coffee hit, use a dark roast bean and grind it just before mixing. Buttermilk substitute: mix 1/2 cup milk with 1/2 tablespoon lemon juice, let sit 5 minutes.