At Kahwa, we understand coffee cravings. When you just can’t get enough of the fragrant and delicious bean, double down with a batch of this Coffee Coffee Cake.
You heard that right. This classic morning-time (or anytime) snack infuses incredible java flavors into a decadent coffee cake recipe via fresh brewed coffee and a crumbly topping.
You’ll get about 8 servings from a 9-inch square baking pan. Preheat your oven to 350 degrees Fahrenheit, line the baking pan with parchment paper and give it a hit with non-stick spray.
Make your crumb topping by mixing up 1/2 cup flour with 1/4 cup brown sugar, Add a healthy dose of cinnamon, a few teaspoons of very finely ground coffee, and a pinch of salt. Pour in 4 tablespoons unsalted melted butter, and mix until small clumps form. Set this aside while you make the cake batter.
Begin by whisking 1 3/4 cups flour with 3/4 teaspoon each of baking powder and baking soda in a medium bowl. Add ground cinnamon, salt and cardamom according to your taste -- no more than a half teaspoon each.
In a separate bowl mix 1/3 cup sour cream (or plain yogurt, if you prefer) into 2/3 cup (cooled) of strongly brewed coffee in your favorite Kahwa variety.
Use a third bowl to whisk 2 sticks of room-temperature, unsalted butter together with 1 cup granulated sugar until the mixture is fluffy and light. Add 2 eggs, mixing thoroughly after each, then drop in 1 teaspoon of vanilla extract, and beat the mixture again until everything is well combined. Into this bowl, alternate adding portions of the dry flour and wet coffee mixtures. Use a wooden paddle or spoon to mix well and scrape down the bowl after each portion.
Pour this appetizing batter into your ready baking pan and cover it with a thick, even layer of the crumb topping. Bake for approximately 45 minutes, or until a toothpick inserted to the center of the cake comes out clean.
For best results, cool your creation for at least 20 before cutting and serving. If you can wait that long.