“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).