Introduction
It turns out coffee cake usually doesn’t have coffee in it — it’s meant to be eaten with coffee. This coffee coffee cake, however, actually has coffee in it (and quite a bit). Don’t worry though, it’s not too strong. It actually has just the right balance. The recipe is very straightforward and quite easy, although there is a lot of measuring to be done. The cake itself is delicious and looks quite nice.
Recipe Outline
| Recipe: Coffee Coffee Cake | Special Equipment: 9×13-inch Pan, Stand Mixer |
| Source: Dessert Person | Time: 5 Hours (With Cooling) |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Coffee Ribbon (Middle Layer) and Crumb (Top Layer)
Tip: While the ribbon (middle layer) looks nice, we didn’t find the flavor or texture addition totally necessary. Feel free to leave it out.
Making The Batter
Making The Cake
Final Product
Key Takeaways
- Go by the indicators! Our took an extra 15 minutes (though we cooked it at a slightly lower temperature in a glass pan, as recommended).
- Final Score: 4/5 – This is how coffee cake should be done — with coffee! Definitely worth a try given its simplicity.
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