from McIntosh Mugs
From cookbook author,Tieghan Gerard: Coffee cake infused with…coffee! Then swirled with sweet cinnamon sugar and cream cheese. This coffee cake is no fuss, easy to mix up, and SO DELICIOUS! Every bite is layered with sweet cinnamon streusel and vanilla coffee cake crumbs. Finish the cake with a light drizzle of vanilla coffee glaze for a cake that no one can turn down. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.
Ingredients
1 stick (8 tablespoons) salted butter, at room temperature
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup plain Greek yogurt or sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1/2 cup brewed coffee
Streusel
1/2 cup packed brown sugar
2 teaspoons cinnamon
3/4 cup all-purpose flour
6 tablespoons cold butter, grated
6 ounces cream cheese, at room temperature
Glaze
1 1/4 cups powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
1-3 teaspoons instant coffee, to your taste
Directions
Preheat the oven to 350° F. Butter a 9-inch bundt pan.
In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Slowly mix in the coffee until just combined, being careful not to overmix.
To make the streusel. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. In a medium bowl, combine the flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Then, gently dollop the warmed cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mix.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.
To make the glaze, whisk together the powdered sugar, milk, vanilla, and coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 12
Nada’s Tips & Tricks: Serve with fresh fruit or dollop of whipped or ice cream. Don’t have a bundt pan? No worries, any baking pan will work…it’ll just be in a different shape. Be sure it’s deep enough to not only take the raw ingredients but to allow the batter to rise without overflowing.
Content and images used with permission by McIntosh Mugs