Featuring the rich flavors of coffee and cinnamon, this Cappuccino Coffee Cake is a great way to start your day!
Prep Time20mins
Cook Time55mins
Total Time1hr15mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cappuccino, coffee, coffee cake
Servings: 12servings
Calories: 538kcal
Author: David
Ingredients
For the streusel:
¼cupgranulated sugar
¼cup+ 2 Tbsp brown sugar
1Tbspcinnamon
2tspespresso powder
½tspnutmeg
½cupunsalted butter, melted
1½cupsall-purpose flour
For the Cake:
2½cupsall-purpose flour
¼cupespresso powder
1½tspcinnamon
2tspbaking powder
½tspbaking soda
½tspsalt
1¼cupsgranulated sugar
¼cupbrown sugar
¾cupunsalted butter, room temperature
3large eggsroom temperature
2tspvanilla extract
½cupcoffeebrewed and cooled
1¼cupssour cream
Instructions
For the Streusel
Using a medium bowl, add sugars, cinnamon, espresso powder and nutmeg; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour; stir until well combined. Set Streusel aside.
For the Cake
Preheat oven to 350°F.
Grease and flour (or spray with nonstick spray) a standard bundt or tube pan. Set pan aside.
In medium bowl, whisk together the flour, espresso powder, cinnamon, baking powder, baking soda and salt until well combined; set mixture aside.
Using a countertop mixer, cream together the sugars and butter until light and fluffy (~3-4 minutes on medium speed).
Add eggs, one at a time, mixing after each addition.
Add vanilla, coffee and sour cream; mix on low speed until well combined.
Add dry ingredients to the bowl and mix on low until just combined.
Pour half of the batter into greased pan. Sprinkle half of the Streusel on top of batter. Pour remaining batter on top. Finally, sprinkle remaining Streusel on top of batter.
Bake at 350°F for 53-57 minutes, or until a toothpick inserted into cake comes out mostly clean.
Place cake on cooling rack for at least 30 minutes before slicing.