Without sounding like a broken record, I super-heart coffee cake! Every time I create one for you guys I get so excited and this Espresso Coffee Cake is my favorite yet. I kid you not, honestly, cross my heart!
I know I didn’t invent espresso coffee cake because I’ve realized that there is pretty much nothing unique in the interweb these days. I must admit though I’ve never seen it available in any store or coffee shop I’ve been in.
It was a comment on another one of my coffee cake posts that provided me some inspiration. The reader wanted to know why it was called coffee cake if there was no coffee in the recipe. Instead of having a “what the” moment, I realized it was a valid question and explained that coffee cake was a more of a general umbrella of cake.
Face palm…let’s get some coffee in that coffee cake stat!
I follow this Sour Cream Cinnamon recipe every time I make my coffee cakes with some tweaks here and there. I’ve switched the flavors up a ton of times and a quick search in the sidebar here will show you what’s what.
I used espresso powder in this recipe which isn’t something most people have in the kitchen like they have regular coffee. You can use regular ground coffee but espresso powder is many time more finely ground than coffee. This means that when you add it to the cake batter, it disappears into the mixture leaving behind a strong smooth coffee flavor. Ground coffee tends to be more grainy and harsh. If you do use regular ground coffee, throw it in a ziplock bag and run a rolling pin over it a few times.
Being an extreme hardcore coffee addict, I wanted my espresso coffee cake to actually taste like coffee. I made sure to mix plenty through the batter and then added crushed chocolate covered espresso beans to the surface before sending it to the oven.
White chocolate chunks also made their way into the coffee cake.
Chips would work but I’m all about the melt, and chunks are just better, trust me.
Even though I didn’t add any liquid espresso to the mix, for me there’s only one way to eat espresso coffee cake.
This post wasn’t sponsored in any way, I just love sharing some of the brands I respect and love to use with YOU!
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 tablespoon plus 1 teaspoon espresso coffee powder
- 1 1/2 sticks soft butter plus extra for greasing the baking dish
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 yolk
- I container vanilla yogurt 6oz
- 4 oz white chocolate roughly chopped into chunks
- 1/4 cup chocolate covered espresso beans crushed
Preheat the oven to 325 degrees F. Butter an 8 x 8 baking pan and line with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder and espresso powder together.
In the bowl of a stand mixer, beat the butter and sugar until fluffy.
Add the vanilla and 1 egg, mix well and scraped down the bowl.
Add the remaining egg yolk and mix on high until light and airy.
Add half of the yogurt along with half of the flour mixture and mix on low until the flour has been mixed in.
Scrape the bowl down again and add the remaining yogurt and flour mixture.
Mix again until well combined.
Fold the white chocolate through the batter with a spatula.
Transfer the cake batter to your prepared baking dish and spread it out evenly.
Sprinkle the crushed chocolate espresso beans over the surface and place in the oven.
Bake for 55-60 minutes, check by gently pressing the center of the coffee cake. It should be springy and not leave an impression.
Let the cake cool for at least an hour before slicing.