Coffee Coffee Cake

Coffee Coffee Cake

Crumb topping:

1 cup flour

3/4 cup cold butter, cubed

1/4 cup brown sugar

1/4 cup powdered sugar

2 teaspoons espresso powder

1/4 teaspoon salt

Chocolate Swirl:

6 ounces semisweet chocolate, coarsely chopped

2 tablespoons butter

1/4 cup strong brewed coffee

1 tablespoon sugar


1/2 cup butter, softened

2 1/2 cups flour

2 tablespoons espresso powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon cardamom

3/4 cup strong

brewed coffee

1/2 cup sour cream

1 teaspoon vanilla

1 1/4 cups sugar

3 large eggs, plus 1 egg yolk


1 cup powdered sugar

2 tablespoons strong brewed coffee

1 tablespoon sour cream

Crumb topping: Using your fingers, combine all ingredients in medium bowl until mixture sticks together. Chill until ready to use.

Chocolate swirl: Melt chocolate and butter in bowl set over a bowl of simmering water. Do not let the water touch the bottom of the bowl. Remove from heat and stir in coffee and sugar. Set aside.

Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan, tapping out excess flour. Whisk flour, espresso powder, baking powder, soda, cinnamon, salt and cardamom in medium bowl. Whisk coffee with sour cream and vanilla in separate bowl.

Beat sugar with 1/2 cup butter until light and fluffy, about 3 minutes. Beat in eggs and egg yolk, one at a time, mixing well after each addition. Add dry ingredients in 3 parts alternately with the coffee mixture in two parts.

Scrape one-third of the batter into prepared pan. Drizzle with half of the chocolate mixture. Smooth surface and repeat with batter, chocolate and batter. Sprinkle crumb topping over. Bake until tester comes out clean, about 50 minutes. Let cool completely on wire rack.

Run knife around edge of pan to loosen, then invert onto cake plate.

Glaze: Whisk powdered sugar with coffee and sour cream. Drizzle over cooled cake. Slice and serve.