Espresso Coffee Cake

Espresso Coffee Cake

Since coffee cake is simply a socially acceptable way to eat dessert in the morning, I think that sneaking in a bit of espresso is an excellent way to make the early a.m. even jazzier. As Streusel and I are spending March indulging in our favorite form of caffeine, I figured that putting the coffee directly in (and on) the coffee cake was a reasonable plan.


For me, mornings are all about expediency, so I figured the best way to bake off an indulgent breakfast treat was to utilize this Sour Cream Coffee Cake recipe (since it’s cornerstone ingredient is an admittedly questionable-yet-delicious box cake mix). As it turned out, the recipe adapted like a charm!


I’m very happy to report that this Espresso Coffee Cake is sweet and moist, with a punch of coffee flavor and a bite of chocolate-covered espresso beans. It’s perfect for brunch, to take to work and show off to your colleagues, or (best idea ever): make on a Sunday and have it through out the week as a morning snacking cake.






Espresso Coffee Cake

  • Author: Strudel
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 40 minutes


for the swirl:

  • 1/4 cup + 2 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • ¼ cup well-crushed chocolate covered espresso beans


for the cake batter:

  • 1 box Duncan Hines yellow cake mix
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 Tablespoons instant espresso powder dissolved in 1/2 cup water
  • 8 ounces sour cream


for the glaze:

  • 2 Tablespoons instant espresso powder dissolved in 2 Tablespoons water
  • 1 cup powdered sugar, sifted


Preheat oven to 350 degrees. Coat a Bundt pan well with non-stick cooking spray.


In a small bowl, mix together the brown sugar, cinnamon, and crushed espresso beans, and set aside.


In a large bowl (or the bowl of a stand mixer), mix together all of the cake batter ingredients. Pour half of the batter (about 2 cups) into Bundt pan, then sprinkle the cinnamon/brown sugar/expresso bean mixture over the batter in the Bundt pan, then pour the remaining batter on top. Swirl a knife through the batter, 2-3 times, to make a ribbon pattern.


Bake for 40-45 minutes. Let cool prior to removing from pan, then invert on to a baking cooling rack.


To make the glaze, combine the powdered sugar and espresso in the bowl of a stand mixer, and beat until combined. If the glaze is too runny, add a bit more powdered sugar; conversely, if it’s too dry, add more water, one teaspoon at a time until it reaches the desired consistency.


Drizzle the glaze over the cake, and serve.

  • Category: Breakfast, Brunch






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