So here’s a fun fact: a traditional coffee cake recipe doesn’t actually call for coffee in it! Turns out that coffee cake is just meant to served alongside a cup of coffee.
Cake – all purpose flour – sugar – baking powder – baking soda – salt – dark cocoa powder – cinnamon – coffee strong, cooled – buttermilk – unsalted butter softened – eggs room temp – vanilla
Crumble Topping – flour – brown sugar – cinnamon – cardamom – salt – butter melted Coffee Glaze – powdered sugar - coffee cooled
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 cups.
For the topping, combine all the dry ingredients into a bowl and mix until incorporated. Stir in butter just enough to form medium-sized crumbs. Set aside.
Whisk together flour, baking soda, baking powder, salt, dark cocoa powder, and cinnamon. Mix the brewed coffee and buttermilk separately. In a stand mixer, beat to combine the butter and sugar. Continue until it is light in color and fluffy. Mix in one egg at a time.
Add in vanilla. Starting with your dry ingredients, add in the dry followed by the coffee mixture, ending with the dry.
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