Coffee Cake with Coffee Glaze
Makes 1 10-inch cake
This coffee cake is serious business-a fun way to wake up special.
Coffee Cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
1-1/2 sticks unsalted butter, room temperature and cut into cubes
1-1/4 cup granulated sugar
1 teaspoon orange zest
2 large eggs
1/2 cup sour cream
1/2 cup brewed Classic Roast Folgers® coffee, room temperature
Preheat oven to 350°F. Butter the bottom and sides of the springform pan.
In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set
aside.
In another bowl, whisk together sour cream and coffee. Set aside.
In the bowl of an electric mixer, using the paddle attachment, combine
butter and sugar and mix on medium speed until light and fluffy, about 5 to
10 minutes. Add in orange zest.
Add in eggs, one at a time, scraping down after each addition, and mix until
combined. Add in 1/3 of the dry ingredients, and mix on low for 30 seconds.
Then add in half of the liquid ingredients, mixing another 30 seconds;
continue adding in another 1/3 of the dry, half of the liquid, and finishing
with the dry.
Pour batter into cake pan and top with streusel topping.
Bake in oven until a skewer comes out clean when inserted, about 55 minutes
Remove from oven and allow to cool completely and drizzle with coffee glaze.
Streusel
1 cup all-purpose flour
1/2 cup light-brown sugar
1/2 cup finely chopped pecans or walnuts
1 stick butter, melted
Instructions:
Combine all ingredients in a bowl.
Coffee Glaze
1-1/4 cups confectioners' sugar, sifted
3 tablespoons brewed Classic Roast Folgers coffee, room temperature
Combine confectioners' sugar and coffee in a medium bowl. Whisk until
smooth.
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