Amazing Glazed Espresso Coffee Cake Recipe
Okay, so let me tell you about this Glazed Espresso Coffee Cake. It’s become my absolute go-to when I need a little pick-me-up, whether it’s a quiet morning with my coffee or a last-minute get-together. Honestly, I spent ages trying to get this recipe just right. I wanted that perfect balance – a cake that was unbelievably moist, not too sweet, and packed with that deep, rich espresso flavor that just sings. This Glazed Espresso Coffee Cake delivers exactly that. It’s got this tender crumb that just melts in your mouth, and that glossy, espresso-kissed glaze on top? Pure magic!
Why You’ll Love This Glazed Espresso Coffee Cake
Seriously, this cake is a winner for so many reasons! It’s the kind of recipe you’ll want to keep close.
- Quick and Easy Preparation: Even if you’re new to baking, you’ll find this cake incredibly simple to whip up. No fancy techniques needed!
- Rich Espresso Flavor: If you love coffee, you’re going to adore this. The espresso isn’t just a hint; it’s a deep, satisfying flavor that makes the cake so special.
- Perfectly Moist Texture: Forget dry, crumbly cakes. This Glazed Espresso Coffee Cake is wonderfully tender and moist, thanks to a few little tricks I’ll share.
Gathering Your Glazed Espresso Coffee Cake Ingredients
Alright, let’s get down to business! To whip up this dreamy Glazed Espresso Coffee Cake, you’ll need a few things. Don’t worry, they’re all pretty standard pantry staples, plus that essential espresso powder that makes all the difference. Having everything measured out and ready to go makes the whole process so much smoother, trust me!
For the Cake Batter
You’ll need:
- 2 cups of all-purpose flour – just your regular kind will do.
- 1 cup of granulated sugar – for that perfect sweetness.
- 2 teaspoons of baking powder – this helps it get nice and fluffy.
- 1/2 teaspoon of salt – to balance everything out.
- 1 teaspoon of ground cinnamon – gives it that warm, cozy hug.
- 1 teaspoon of instant espresso powder – the star player for that coffee kick!
- 1 cup of unsalted butter, softened – make sure it’s really soft, not melted!
- 2 large eggs – at room temperature is best.
- 1 teaspoon of vanilla extract – for that lovely aroma and flavor boost.
- 1/2 cup of milk – whole milk works great here.
For the Espresso Glaze
And for that luscious glaze:
- 1 1/2 cups of powdered sugar – sifted if you want it super smooth.
- 2 tablespoons of unsalted butter, melted – just a quick melt in the microwave or on the stove.
- 1 tablespoon of instant espresso powder – for a double dose of coffee goodness!
- 2 to 3 tablespoons of milk – add this slowly, bit by bit, until you get the drizzly consistency you like.
Crafting Your Glazed Espresso Coffee Cake: Step-by-Step Instructions
Alright, let’s get baking! Making this Glazed Espresso Coffee Cake is a pretty straightforward process, I promise. It’s all about mixing things in the right order and not overdoing it. Follow along, and you’ll have a gorgeous, coffee-infused cake in no time!
Preparing the Cake Batter
First things first, let’s get that oven preheated to 350°F (175°C). Grab a 9-inch round cake pan and give it a good grease and flour so nothing sticks later. In a nice big bowl, whisk together your flour, granulated sugar, baking powder, salt, cinnamon, and one teaspoon of that instant espresso powder. This is where all those lovely dry flavors get to know each other. Now, add in your softened butter. I like to use an electric mixer for this, starting on low speed, just until it all looks like coarse crumbs. It’s like magic happening right in the bowl! In a smaller bowl, give your eggs and vanilla extract a quick whisk together. Pour that into the flour and butter mixture and beat it on medium speed until it’s all combined. Don’t worry if it looks a little thick. Finally, gradually add in your milk while mixing on low speed until you have a smooth batter. The key here is not to overmix. Just until it comes together is perfect. Overmixing can make the cake tough, and we definitely don’t want that!
Baking the Coffee Cake
Now, pour that beautiful batter into your prepared cake pan. Spread it out evenly with a spatula so it bakes up nice and level. Pop it into your preheated oven. It’ll need about 30 to 35 minutes in there. You’ll know it’s ready when a wooden skewer or a toothpick inserted right into the center comes out clean. No wet batter clinging to it, just a few moist crumbs is what you’re looking for. Once it’s done, let it cool in the pan for about 10 minutes. This helps it firm up just a bit before you try to get it out. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – you don’t want to glaze a warm cake!
Creating the Espresso Glaze
While your cake is doing its thing cooling down, let’s whip up that irresistible glaze. Grab a medium bowl and whisk together the powdered sugar, the melted butter, and that extra tablespoon of instant espresso powder. This is where the real espresso punch comes in! Start adding the milk, just one tablespoon at a time. Whisk it well after each addition. You’re looking for a consistency that’s thick enough to coat the cake but still drizzly. You might need a little more or a little less milk depending on your powdered sugar and how you like it, so just go by feel. You want it to flow nicely over the top of the cake without being too watery.
Assembling the Glazed Espresso Coffee Cake
This is the grand finale! Make sure your coffee cake is totally, completely cool. I mean it – if it’s even a little warm, the glaze will just melt right off and make a mess. Once it’s cool, take your espresso glaze and drizzle it all over the top. You can use a spoon or even a piping bag if you’re feeling fancy. Let the glaze drip down the sides a bit – that’s part of the charm! Once the glaze sets up a little, slice it up and enjoy your amazing homemade Glazed Espresso Coffee Cake!
Essential Equipment for Your Glazed Espresso Coffee Cake
You don’t need a whole lot of fancy gadgets for this Glazed Espresso Coffee Cake, which is part of why I love it so much! Just a few basics will get you there. You’ll want a good 9-inch round cake pan, a couple of mixing bowls (a big one and a small one), and a whisk. An electric mixer really helps with creaming the butter and sugar, but you can totally do it by hand if you’re feeling ambitious! A spatula for spreading the batter and a wire rack for cooling are also super handy. Oh, and a wooden skewer or toothpick for checking if the cake is done!
Tips for the Ultimate Glazed Espresso Coffee Cake
Alright, so you’ve got your ingredients and you’re ready to make this Glazed Espresso Coffee Cake. Here are a few little secrets I’ve picked up that really make a difference. They’re simple things, but they help ensure your cake turns out absolutely perfect every single time!
Ensuring Proper Ingredient Temperature
This is a big one, folks! Make sure your butter is truly softened. It should be squishy and leave an indent when you press it, but not melted. Softened butter creams much better with the sugar, creating those tiny air pockets that make the cake tender. And your eggs? Let them sit out for a bit so they’re at room temperature. Cold eggs can sometimes shock the batter and make it a bit dense. Trust me, a little patience here pays off big time!
Achieving the Perfect Glaze Consistency
The glaze is where you can really play around. When you’re adding the milk, start with just one tablespoon and whisk it in. If it’s too thick, add another tablespoon. If you accidentally make it too thin, don’t panic! Just whisk in a little more powdered sugar until it’s back to that perfect drizzling consistency. You want it to flow smoothly but not run off the cake in a watery mess. It should look luscious and inviting!
Testing for Doneness Accurately
The toothpick test is your best friend here. When you stick a wooden skewer or a toothpick into the center of the cake, you’re looking for moist crumbs clinging to it, not wet batter. If it comes out completely clean and dry, the cake might be a tad overbaked. If there’s gooey batter, it needs more time. That happy medium of a few moist crumbs means it’s perfectly baked and will be wonderfully tender.
Frequently Asked Questions About Glazed Espresso Coffee Cake
Got questions about this amazing Glazed Espresso Coffee Cake? I’ve got answers! It’s such a popular recipe in my house, so I’ve heard a few things along the way.
Can I make this Glazed Espresso Coffee Cake ahead of time?
Oh, absolutely! This coffee cake is actually even better the next day. Once it’s completely cooled and the glaze has set, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep beautifully at room temperature for about 2-3 days. Just be warned, it disappears fast!
What kind of espresso powder should I use for this coffee cake recipe?
For this coffee cake recipe, you really want to use instant espresso powder. It dissolves super easily into both the batter and the glaze, giving you that consistent, rich coffee flavor without any grittiness. You can find it in most grocery stores, usually in the coffee or baking aisle. It makes a world of difference compared to regular ground coffee! For more baking tips, check out our baking section.
How can I get a stronger espresso flavor in my coffee cake?
If you’re a serious coffee lover and want that espresso flavor to really sing, I’ve got a couple of tricks! You can add an extra teaspoon of instant espresso powder to the cake batter itself – just mix it in with the dry ingredients. For the glaze, you can also use a little less milk or add that extra tablespoon of espresso powder to make it super potent. Just be sure to taste as you go!
Nutritional Estimate for Glazed Espresso Coffee Cake
Just a heads-up, the nutritional info for this Glazed Espresso Coffee Cake is an estimate, like most recipes! It can totally change depending on the brands you use and exactly how you whip it up. Think of these numbers as a general guide. For more delicious recipes, visit our cakes category or explore our desserts.
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Amazing Glazed Espresso Coffee Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender coffee cake infused with espresso flavor, topped with a rich espresso glaze.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon instant espresso powder
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon instant espresso powder
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and 1 teaspoon espresso powder.
- Add the softened butter to the dry ingredients and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs and vanilla extract.
- Add the egg mixture to the flour mixture and beat on medium speed until well combined.
- Gradually add the milk while mixing on low speed until the batter is smooth. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, and 1 tablespoon espresso powder.
- Gradually add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
- Once the cake is completely cooled, drizzle the espresso glaze over the top.
Notes
- For a stronger espresso flavor, you can add an extra teaspoon of espresso powder to the cake batter.
- Ensure your butter is truly softened for the best texture.
- Adjust the milk in the glaze to achieve your preferred thickness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: espresso coffee cake, coffee cake recipe, glazed cake, morning pastry, dessert cake, easy cake
