Espresso coffee cake

Espresso Coffee Cake
Servings: 12

For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup olive oil
2 tablespoons LorAnn Coffee Emulsion (substitute 2 tablespoons espresso powder)
For the Cinnamon Sugar Crumb Topping
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted

For the Glaze
1/2 cup powdered sugar
3 teaspoons milk

Preheat the oven to 375 F. Grease a cake pan with butter, set aside. In a mixing bowl, combine the sugar, oil, milk, and egg until well blended. Add the flour, cinnamon, baking powder, and baking soda. Mix well until completely smooth, Stir in the coffee emulsion until well blended. Pour the batter into the greased cake pan, scraping with a rubber spatula to get it all out of the bowl. Bake in the preheated oven for about 20 minutes. While the cake is baking, in a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and melted butter until the mixture is crumbly.  Once the cake is mostly set, but still jiggly in the middle, sprinkle with the crumb topping. Place back in the oven and continue to bake for 10-15 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool on a wire rack. Meanwhile, combine the powdered sugar and mix in a small bowl. Mix until completely combined. Drizzle over the cake in light layers with a spoon.

Recipe Notes: Baking time will vary depending on the size of your cake pan.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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