Cinnamon Espresso Coffee Cake: Coffee and cake have never tasted so sweet. Cinnamon and espresso are added to elevate a classic dish to a whole new world.
Coffee cake and coffee go together like jam and biscuits. The flavors were simply made for each other.
And that’s not just me talking.
The name already has the pairing in it.
It’s a timeless dish that’s perfect for breakfast, brunch, or an afternoon get together, especially when it’s made in cute little pans that make it so tiny and delicate. (Meaning, you can eat a whole one and still feel tiny and delicate yourself)
I’ve said it before, and I’ll say it again: Food that’s adorable is always better.
Always.
I’m sure an espresso coffee cake has been done before, but this is the first time I’ve heard of it, and I am a tried and true fan.
I’ll give you a run down of how I came to this inspiration:
I wanted coffee cake so I decided to make it. As I was rummaging through the spice cabinet, I saw the glorious espresso powder, and well, the rest is history.
Slightly anti-climatic when reading this, I’m sure, but trust me, once you taste this combination, that story will feel a whole lot more exciting.
It’ll be great.
This homemade cinnamon espresso coffee cake recipe is a great brunch or breakfast recipe. This espresso coffee cake is topped with a crumb topping.
- 6 Tbsp butter, softened
- 3/4 c sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 Tbsp milk
- 1/2 c sour cream
- 1 1/2 c flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1/2 tsp cinnamon
- 3 Tbsp butter, cold
- 3 Tbsp flour
- 1/4 c brown sugar
- 1 tsp cinnamon
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For the topping, combine the flour, cinnamon, and brown sugar. Cut in the butter and mix until it resembles coarse crumbles. Set aside.
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Preheat oven to 350. Beat butter until light an fluffy. Add in sugar and beat until mixed. Next, add in the eggs, one at a time. Once combined, add in vanilla and milk. Mix.
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In a separate bowl, mix flour, baking powder, baking soda, salt, espresso powder, and cinnamon.
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Alternately, to the wet ingredients, add in the dry mix and the sour cream. Start and end with dry mix.
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The batter will be pretty thick, but that's what makes it so good. I used mini spring form pans, but this can easily be made in a 9-inch cake pan or 8x8 square pan. It can be made in something larger, the cake will just be thinner. Pour in half of the batter, then sprinkle some of the topping (somewhere between 1/4-1/2 of it) over the batter, and then pour the rest on top. Smooth out, and top with the rest of the remaining topping.
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In mini spring form pans, these take about 35-40 minutes. In a cake pan, it takes closer to an hour.
