This Coffee Coffeecake is the ultimate comfort dessert for caffeine lovers. Featuring a tender, buttery crumb with distinct swirls of espresso-infused batter, it offers a sophisticated twist on the classic American coffeecake. The cake is baked until golden brown and then drenched in a luscious glaze made from strong brewed coffee, instant espresso powder, and confectioners’ sugar. The result is a moist, aromatic treat that balances sweet vanilla notes with deep, roasted coffee richness. Perfect for Sunday brunch, afternoon tea, or as a decadent ending to a dinner party, this recipe brings a café-quality experience to your home kitchen. Serve it warm for the best flavor and texture.
Coffee Coffeecake With Espresso Glaze
Description
This Coffee Coffeecake is the ultimate comfort dessert for caffeine lovers. Featuring a tender, buttery crumb with distinct swirls of espresso-infused batter, it offers a sophisticated twist on the classic American coffeecake. The cake is baked until golden brown and then drenched in a luscious glaze made from strong brewed coffee, instant espresso powder, and confectioners' sugar. The result is a moist, aromatic treat that balances sweet vanilla notes with deep, roasted coffee richness. Perfect for Sunday brunch, afternoon tea, or as a decadent ending to a dinner party, this recipe brings a café-quality experience to your home kitchen. Serve it warm for the best flavor and texture.Directions
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Preheat oven to 350°F (175°C). Generously butter an 8-inch bundt pan.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, using an electric mixer, cream the softened unsalted butter and sugar together until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Beat in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the hot water (or strong brewed coffee if preferred for moisture), beginning and ending with the flour mixture. Mix until just combined.
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Dissolve the instant espresso powder in the remaining strong brewed coffee or hot water. Stir into about one-third of the batter to create a coffee-flavored batter.
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Spoon half of the plain batter into the prepared bundt pan, spreading it evenly.
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Spoon the coffee-infused batter over the plain batter, spreading it evenly.
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Spoon the remaining plain batter over the coffee layer, spreading it evenly to the top.
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Bake in the preheated oven for 55-60 minutes, or until the cake is golden brown and a wooden tester inserted into the center comes out clean.
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Let the cake cool in the pan on a wire rack for 30 minutes.
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Invert the cake onto the rack and allow it to cool completely.
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For the glaze, stir together 2 tablespoons of strong brewed coffee and 1 1/2 teaspoons of instant espresso powder until the powder is completely dissolved.
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Sift 3/4 cup of confectioners' sugar into the coffee mixture.
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Stir until the glaze is smooth and combined. If the glaze is too thick, add a little more coffee to achieve a pourable consistency.
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Pour the glaze evenly over the cooled coffeecake.
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Let the cake stand for 10 minutes, or until the glaze has set, before slicing and serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1077.0kcal
- % Daily Value *
- Total Fat 43.2g67%
- Saturated Fat 24.8g124%
- Cholesterol 283.2mg95%
- Sodium 1459.9mg61%
- Total Carbohydrate 153.7g52%
- Dietary Fiber 4.1g17%
- Sugars 61.3g
- Protein 19.2g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
