Espresso Crumb Cake

 

Ingredients:

½ cup all-purpose flour

¼ cup granulated sugar

2 tablespoons brown sugar

¾ teaspoon ground cinnamon

1½ teaspoons espresso powder

4 tablespoons cold unsalted butter, cut into small cubes

⅓ cup brown sugar

1 teaspoon espresso powder

1⅔ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

4 tablespoons unsalted butter, softened

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

⅓ cup sour cream

½ cup brewed coffee, cooled

1 cup powdered sugar

2 tablespoons brewed coffee or milk

Instructions:

1. Preheat the oven to 350°F and grease a square baking

pan.

2. In a bowl, mix flour, sugars, cinnamon, and espresso

powder. Cut in cold butter until crumbly. Set aside.

3. In a small bowl, mix brown sugar with espresso

powder for the middle layer.

4. In another bowl, mix flour, baking powder, and salt.

5. Cream butter and sugar until smooth. Add eggs one at

a time, then vanilla and sour cream.

6. Add half the dry ingredients, then the coffee, then the

remaining dry ingredients.

7. Pour half the batter into the pan. Sprinkle the espresso

sugar layer, then add the rest of the batter.

8. Top evenly with the crumb mixture.

9. Bake until a toothpick comes out clean. Let cool.

10. Mix powdered sugar with coffee or milk and drizzle

on top.

Prep Time: 30 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 12

Soft, rich, and gently coffee-flavored with a crunchy

topping. A comforting cake that pairs beautifully with a

warm cup of coffee or tea.