EÔTÉ Coffee Coffee Coffee Cake

Posted by Kristen Campbell on


1. For the crumb topping:

  • 1 cup all-purpose flour
  • 3/4 cup chilled unsalted butter, cubed
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup powdered sugar
  • 2 teaspoons finely ground EÔTÉ 3390 Espresso Blend powder
  • 1/4 teaspoon kosher salt

2. For the chocolate swirl:

  • 6 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter
  • 4 ounces pecans (about 3/4 cup), lightly toasted and coarsely chopped
  • 1/4 cup EÔTÉ Sumatra Mandheling Harimau Tiger
  • 1 tablespoon granulated sugar

3. For the cake:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 tablespoons instant espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cardamom
  • 3/4 cup EÔTÉ Sumatra Mandheling Harimau Tiger, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/4 cups granulated sugar
  • 3 large eggs plus 1 egg yolk, room temperature

4. For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons coffee liqueur
  • 1 tablespoon sour cream

5. Special equipment:

  •  A 10-inch tube pan.

1. Make the crumb topping:

  • Using your fingers, combine flour, butter, brown sugar, powdered sugar, 3390 Espresso Blend powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.

2. Make the chocolate swirl:

  • Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch the bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.

3. Make the cake:

  • Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, 3390 Espresso Blend powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk Sumatra coffee, sour cream, and vanilla in another medium bowl.
  • Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with the coffee mixture in 2 additions, scraping down sides of the bowl after each addition.
  • Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40–50 minutes. Let cool completely in pan on a wire rack.
  • Run a butter knife around the perimeter of the pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.

4. Glaze the cake:

  • When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.

5. Do ahead:

  • Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.

Adapted from: Epicurious: Coffee Coffee Coffee Cake 

Please note: All ovens are different and cooking times will vary. It is recommended that you check the cake around the 30-minute mark. Ours was baked thoroughly at 35 minutes.