Coffee Coffee Cake

Coffee Coffee Cake#

Original recipe: Claire Saffitz

1 13 x 9 inch pan (33 x 23 cm)

Ingredients#

Coffee Ribbon:

  • 3 tablespoons packed light brown sugar

  • 2 teaspoons ground cinnamon

  • 1 tablespoon instant coffee granules

Coffee Crumb Topping:

  • 1 1/4 cups all-purpose flour (160g)

  • 1/2 cup packed light brown sugar (100g)

  • 2 teaspoons instant coffee granules

  • 3/4 teaspoon ground cardamom

  • 1/4 teaspoon kosher salt

  • 1 stick unsalted butter (113g), cut into pieces, at room temperature

Cake:

  • 3 1/2 cups all-purpose flour (455g)

  • 2 1/2 teaspoons baking powder (10g)

  • 1 1/2 teaspoons Diamond Crystal kosher salt (6g)

  • 1/2 teaspoon baking soda

  • 1 tablespoon instant coffee granules

  • 2/3 cup sour cream (170g)

  • 1/2 cup strong brewed coffee (113g)

  • 2 teaspoons vanilla extract

  • 12 tablespoons unsalted butter (170g), at room temperature

  • 1/4 cup neutral oil, such as vegetable or grapeseed (57g)

  • 1 cup granulated sugar (200g)

  • 3/4 cup packed light sugar (150g)

  • 4 large eggs (200g), at room temperature

Preparation#

  1. Preheat the oven to 176C (350F)

  2. Butter the pan

  3. Make ribbon and crumble by combining the ingredients into a powder (ribbon) and raw streusel/kruszonka crumbly texture (crumble)

  4. Batter: combine all dry ingredients (first 5, reminder that sugar is not a “dry ingredient”).

  5. Combine wet ingredients: coffee with coffee crystals, vanilla extract, sour cream. Cream butter w sugars n oil, add egg. add dry mix and coffee sour cream.

  6. Spread half of the batter in the batter pan to an evel layer. Cover it with the ribbon powder evenly, cover it with the rest of the batter, top with the crumble irregularly.

  7. Bake for ~40-45 minutes. It may look underdone and wobbly, you have to test it by poking a skewer inside and making sure its dry. cut it from the pan. will keep for 3 days tightly covered and store at room temp

Makes/Notes#

  1. Made one in January 2021.

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