Description
This Coffee and Cream Coffee Cake is a moist, flavorful cake that combines the rich taste of brewed coffee with a creamy cream cheese frosting. Perfect for breakfast, brunch, or an afternoon treat, this cake features a tender crumb enhanced by sour cream and a luscious coffee-infused frosting.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Frosting
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon additional brewed coffee (for frosting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create air pockets for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain the batter’s consistency.
- Mix in Coffee and Vanilla: Stir in the cooled brewed coffee and vanilla extract, which infuse the cake with deep coffee flavor and aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture, alternating with spoonfuls of sour cream. Mix just until combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese, powdered sugar, and an additional teaspoon of brewed coffee until the frosting is smooth and creamy.
- Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Serve: Slice the coffee cake and serve, enjoying the harmonious combination of coffee and creamy flavors.
Notes
- Use cooled brewed coffee to avoid melting the butter and eggs in the batter.
- Make sure the cream cheese and butter are softened to achieve a smooth frosting.
- For a stronger coffee flavor, use a dark roast coffee in both the batter and frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Warm slices slightly before serving for a freshly baked experience.
