A rich, tender cake infused with brewed coffee, layered with espresso-spiked streusel, and finished with a bold coffee glaze. Perfect for breakfast, dessert—or any time you need a caffeine-kissed treat.

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📝 Ingredients

For the Cake:

• 170 g (¾ cup) unsalted butter, softened

• 200 g (1 cup) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 120 ml (½ cup) strong brewed coffee, cooled

• 120 ml (½ cup) sour cream or Greek yogurt

• 250 g (2 cups) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

For the Coffee Streusel:

• 100 g (½ cup) brown sugar

• 2 tsp instant espresso powder

• 60 g (½ cup) all-purpose flour

• 45 g (3 tbsp) cold unsalted butter, cubed

• ½ tsp cinnamon (optional, for warmth and depth)

For the Coffee Glaze:

• 100 g (¾ cup) powdered sugar

• 1½ tbsp brewed espresso or strong coffee

• ½ tsp vanilla extract

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👩‍🍳 Instructions

1. Prepare the Oven & Pan

Preheat your oven to 175°C (350°F).
Grease and flour a 9-inch round or square baking pan, or use a springform pan for a more polished café-style finish.

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2. Make the Coffee Streusel

In a small bowl, mix brown sugar, flour, espresso powder, and cinnamon.
Cut in the cold butter using a fork or your fingertips until the mixture forms coarse, buttery crumbs. Set aside.

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3. Prepare the Cake Batter

Using a hand or stand mixer, cream together the butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, beating well after each. Mix in the vanilla extract.

Stir in the sour cream and cooled brewed coffee—don’t worry if the batter looks slightly curdled at this stage.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing just until smooth and combined. Do not overmix.

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4. Assemble the Cake

Pour half the batter into the prepared pan and smooth the top.
Sprinkle half the streusel evenly over the batter.
Repeat with the remaining batter and finish with the rest of the streusel.

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5. Bake

Bake in the preheated oven for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before glazing.

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6. Prepare the Coffee Glaze

In a small bowl, whisk together powdered sugar, brewed espresso, and vanilla extract until smooth and pourable.
Drizzle generously over the warm or fully cooled cake in thick, luscious ribbons.

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💡 Pro Tips

• For a stronger coffee flavor, brush the top of the warm cake with an extra shot of brewed espresso before glazing.

• Add a handful of dark chocolate chips to the batter or streusel for a mocha-inspired twist.

• Serve with your favorite espresso, latte, or flat white for the ultimate coffeehouse experience at home.

• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

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✨ A Coffee Cake Worth Waking Up For

Whether you're baking for brunch, gifting to a fellow coffee enthusiast, or simply treating yourself, this Ultimate Coffee Lover’s Coffee Cake delivers deep, aromatic flavor in every bite. Moist, layered, and satisfyingly sweet—it’s the kind of cake that turns coffee time into a celebration.