No, that is not a typo up there. That really is Coffee 3x. If you’ve been following me on Instagram for any length of time, you know by now that I love coffee. Like, a lot. So when I saw an Epicurious recipe titled Coffee Coffee Coffee Cake, I had to check it out. And then of course I had to make it.
It was so good that I made it again a couple of days later, mainly so that I could use up the extra coffee liqueur/extract that was leftover.
This cake is a perfect make-ahead recipe and would be an ideal breakfast for a busy (or relaxed) holiday weekend (or any weekend, for that matter). If you’re having guests visiting this summer, all the better. Otherwise you may end of consuming this cake in its entirety.
It’s that good.
The first time I made this cake I prepared it the night before and then pulled it out in the morning to bake. The second time I mixed and then baked it all at once. Refrigerating it overnight imparted more flavor and moistness to the cake, so I highly recommend this method.
Also, the original recipe calls for coffee liqueur, but I didn’t have any on hand so I made a substitute. If you want to to try this recipe with the liqueur, head over to the original. Pecans are also called for, and while I opted out of adding nuts (I’m not big on nuts in baked goods), their presence would no doubt serve to add crunch and cut the cake’s sweetness a little, so I left it in the recipe.
The original also has you adding the crumb topping prior to baking, but this results in it melting into the cake. Still yummy, but I decided on the second time around to add it 30 minutes into baking. The end result was a crumb layer that gave the cake an unexpected texture and satisfying crunch. So I changed the recipe to reflect this.
Coffee Coffee Coffee Cake
Yield: Serves 12–14
Preparation Time: 1 hour
Total Time: 2 hours
- 1 cup all-purpose flour
- 3/4 cup chilled unsalted butter, cubed
- 1/4 cup (packed) light brown sugar
- 1/4 cup powdered sugar
- 2 teaspoons instant espresso powder
- 1/4 teaspoon kosher salt
- 6 ounces semisweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped
- 1/4 cup strong brewed coffee
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 1/2 cups all-purpose flour, plus more for pan
- 2 tablespoons instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 3/4 cup strong brewed coffee, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar
- 3 large eggs plus 1 egg yolk, room temperature
- 1 cup powdered sugar
- 2 tablespoons coffee liqueur substitute (recipe here)
- 1 tablespoon sour cream
- A 10-inch bundt pan
Make the crumb topping:
Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
Make the chocolate swirl:
Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
Make the cake:
Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment 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 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.
Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
Glaze the cake:
When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.