Disclosure: This post is sponsored by Braun. All opinions are my own and always will be! Thanks for supporting the content that keeps Jojotastic going.
So here’s a fun fact: a traditional coffee cake recipe doesn’t actually call for coffee in it! I’ve always lived under the impression that it does. Turns out that coffee cake is just meant to served alongside a cup of coffee — which I totally get, trust me. Especially now that I’ve become obsessed with my Braun MultiServe coffee maker. In case you missed it, we’ve teamed up on a few posts over on Instagram — but today is all about how to use this well-designed, incredibly versatile coffee maker to whip up a batch of coffee cake muffins. They make a great gift AND I have some tips below on how to successfully mail them to friends and family this holiday season.
Before we get into the recipe, I want to take a minute to share why the Braun MultiServe coffee maker is so dang good. Not only does it allow you to brew 7 different sizes, but it also can brew an entire carafe of coffee in under 8 minutes. And, yes, it tastes just as amazing to brew a carafe as an 8 oz cup. I also love it because it’s pod-free which goes a long way when you’re trying to live more sustainable, lower waste life like us. And because it’s a Braun product, it’s well-designed. I actually studied the brand in college because they are the epitome of German industrial design and the functionality that comes with that!
If you’re in the market to majorly upgrade your coffee situation or need an amazing gift, I definitely recommend the Braun MultiServe coffee maker — especially because it’s included in Target’s early Black Friday sales. It’s the best price I’ve seen on this coffee maker, so be sure to snap up yours ASAP!
Coffee Cake Recipe with Coffee Glaze
Ingredients:
Cake:
- 2 cups AP flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp dark cocoa powder
- 1 tsp cinnamon
- 1/2 cup strong coffee, cooled
- 1/4 cup buttermilk
- 2 stick butter, softened
- 2 eggs room temp
- 1 tsp Vanilla
Crumble topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 stick melted butter
Coffee Glaze:
- 1/2 cup powdered sugar
- 2-3 tbsp brewed coffee, cooled
Tools:
Directions:
Preheat the oven to 350 degrees F. If making a single loaf, butter and line a 9X13 baking dish with parchment paper. If making muffin-sized cakes for sharing, use muffin/cupcake cups.
Crumb topping: Start by combining all the dry ingredients for the crumble into a bowl and mix until incorporated. With a fork, stir in butter just enough to form medium-sized crumbs. Set aside.
Cake: In a large bowl, whisk together the flour, baking soda, baking powder, salt, dark cocoa powder, and cinnamon. In a bowl, mix the brewed coffee and buttermilk. In a stand mixer or by hand with a wooden spoon (make sure your butter is very soft if you go this route), beat to combine the butter and sugar. Continue until it is light in color and fluffy. Mix in one egg at a time, waiting until fully incorporated before adding the next. Complete the mixture by adding vanilla. Starting with your dry ingredients, add in the dry followed by the coffee mixture, ending with the dry and making sure to scrape down the sides and bottom of the bowl as you go.
Glaze: In a small bowl, combine the powdered sugar and coffee to create the glaze. If the mixture seems thick, thin it by adding 1/2 a tsp of coffee at a time.
Pour batter into the pan/muffin tin and cover generously with crumble — bake for 30-45 minutes for a full cake and 20-30 minutes for muffin size. The cake is finished baking when an inserted toothpick comes out clean. Let the cake or muffins cool for about 30 minutes before adding the glaze. Once cooled, top with glaze and enjoy with your cup of freshly brewed coffee!
Coffee Cake Recipe with Coffee Glaze
Equipment
- Braun MultiServe coffee maker
Ingredients
Cake
- 2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp dark cocoa powder
- 1 tsp cinnamon
- 1/2 cup coffee strong, cooled
- 1/4 cup buttermilk
- 2 sticks unsalted butter softened
- 2 eggs room temp
- 1 tsp vanilla
Crumble Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 stick butter melted
Coffee Glaze
- 1/2 cup powdered sugar
- 2-3 tbsp coffee cooled
Instructions
- Preheat the oven to 350 degrees F. If making a single loaf, butter and line a 9X13 baking dish with parchment paper. If making muffin-sized cakes for sharing, use muffin/cupcake cups.
Crumb topping
- Start by combining all the dry ingredients for the crumble into a bowl and mix until incorporated. With a fork, stir in butter just enough to form medium-sized crumbs. Set aside.
Cake:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, dark cocoa powder, and cinnamon. In a bowl, mix the brewed coffee and buttermilk.
- In a stand mixer or by hand with a wooden spoon (make sure your butter is very soft if you go this route), beat to combine the butter and sugar. Continue until it is light in color and fluffy. Mix in one egg at a time, waiting until fully incorporated before adding the next.
- Complete the mixture by adding vanilla. Starting with your dry ingredients, add in the dry followed by the coffee mixture, ending with the dry and making sure to scrape down the sides and bottom of the bowl as you go.
Glaze
- In a small bowl, combine the powdered sugar and coffee to create the glaze. If the mixture seems thick, thin it by adding 1/2 a tsp of coffee at a time.
- Pour batter into the pan/muffin tin and cover generously with crumble — bake for 30-45 minutes for a full cake and 20-30 minutes for muffin size. The cake is finished baking when an inserted toothpick comes out clean.
- Let the cake or muffins cool for about 30 minutes before adding the glaze. Once cooled, top with glaze and enjoy with your cup of freshly brewed coffee!
Nutrition
How to package muffins to send in the mail:
Josh from Wanderlust & Piecrust, our resident recipe contributor, created this coffee cake recipe so that it is easily mailed as a holiday treat! Here’s are a few tips to help you package them so they can safely arrive at their destination:
Wrap each muffin individually
Start by cutting two pieces of parchment paper that are each about 5-6″ wide. Position them perpendicular to each other, then place a muffin in the middle. Gather the parchment around the base of the cupcake and secure with bakers twine. Gently fold the longer layers at the top around the muffin and nestle into a gift box along with other muffins and gifts.
Send the glaze in an air-tight jar
I can’t get over how tasty this glaze is… I may or may not have put some over ice cream as a quick affogato-style dessert! If you plan to mail the muffins, don’t put the glaze over the top of each muffin. Instead, package it in a cute air-tight jar and include in your mailed gift box.
Pack them in tight!
Definitely make sure that none of the muffins can move around while they are being mailed. You want them to be snuggly secured in the box. I also like to put them in a cute gift box, then place that box within a cardboard shipping box. It’s just a nicer, more giftable presentation!
Include a few other treats, too
Why not spoil your friends and family with a few more coffee-centric treats? I recommend a bag of gourmet coffee beans and a Braun travel mug (it’s SO good).
If you make this coffee cake recipe, definitely be sure to post a photo to Instagram and tag us!
