Voting thumbnail espresso coffee cake
Espresso Coffee Cake
Recipe by Veronika Tikhomirova
Caffeinated Concoctions
Make this luscious Espresso Coffee Cake for Sunday brunch to surprise your family. It has a beautiful moist texture, delicious toasted pecans, and an amazing coffee flavor. If you want to use a bigger baking pan, 9×13 inch instead of 8×8 inch, just double the ingredients and follow the instructions.

  1. Preheat the oven to 350°F, grease an 8×8 inch square baking pan and set it aside.
  2. Using a spatula, cream the butter and granulated sugar together until smooth. Add eggs, sour cream, milk, and vanilla extract and whisk for a few minutes until smooth consistency.
  3. In a separate bowl sift together all-purpose flour, instant espresso powder, baking soda, baking powder, and salt. Add dry ingredients to the mixture and fold it in.
  4. Spoon the batter into the greased baking pan, sprinkle the topping mixture over and bake at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean.
  • Unsalted butter, softened x 1/4 cup
  • Granulated sugar x 1/2 cup
  • Large Eggs x 2
  • Sour cream x 1/4 cup
  • Whole Milk x 1/4 cup
  • Vanilla extract x 1 teaspoon
  • All-purpose flour x 1 cup
  • Instant espresso powder x 1/2 tablespoon
  • Baking soda x 1/2 teaspoon
  • Baking Powder x 1/4 teaspoon
  • Salt x 1/4 teaspoon
  • [Topping] Pecans, chopped x 1 cup
  • [Topping] Cinnamon x 1 teaspoon
  • [Topping] Brown sugar x 1/4 cup

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