Yield: 12–16 servings (one 9" x 13" coffee cake)
- ¾ cup (85g) walnuts, finely chopped
- ½ cup (107g) light brown sugar, packed
- 1 tsp ground cinnamon
Coffee Cake Batter:
- ¾ cup (180g) strongly brewed Ampersand Coffee Roasters Honduras Medium Roast, cooled to room temp
- ¾ cup (170g) buttermilk, room temp*
- 2 tsp vanilla extract
- 3 1/3 cups (400g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cups (248g) granulated sugar
- 3 large eggs, room temp
- 1 ¾ cups (200g) confectioners’ sugar
- ¼ cup to ½ cup (60g to 120g) strongly brewed Ampersand Coffee Roasters Honduras Medium Roast, cooled to room temp
*If you don’t have buttermilk, mix ½ cup + 3 Tbsp (156g) whole milk with 1 Tbsp lemon juice or white vinegar and let sit for 15 minutes.
- Brew a couple strong cups of Ampersand Coffee Roasters Honduras Medium Roast. Set aside and allow to cool to room temperature.
NOTE: You’ll need 1 to 1 ¼ cups (240g to 300g) brewed coffee total.
- Heat oven to 350° F. Grease a 9" x 13" dish; set aside.
- In a small bowl, mix together ingredients for streusel layer. Set aside.
- In a large measuring cup, mix together cooled coffee, buttermilk, and vanilla.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing until thoroughly combined.
- Starting and ending with the flour mixture, add flour mixture and coffee mixture to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
- Spread half of the batter into prepared pan, smoothing the surface with an offset spatula or the back of a spoon.
- Sprinkle streusel in an even layer across batter. Top of remaining batter, smoothing the surface with an offset spatula or the back of a spoon.
- Bake for about 50 minutes. The coffee cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer dish to a wire rack and allow to cool completely.
- Once your coffee cake is totally cool, make glaze. Sift confectioners’ sugar into a small bowl, then add ¼ cup (60g) coffee, whisking until smooth. If you’d like for the glaze to be thinner and even more coffee-forward, whisk in more coffee a tablespoon at a time until you’re satisfied.
NOTE: We added the full ½ cup (120g) of coffee because we wanted ALL ☕️ THE ☕️ COFFEE ☕️ but we know that some folks may prefer a thicker, sweeter glaze.
- Drizzle coffee glaze over cooled coffee coffee cake and allow glaze to harden before cutting and serving.
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