Glazed Espresso Coffee Cake

kingarthurbaking.com

Melinda.g

Crumbs

1 cup (120g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (75g) granulated sugar

2 tablespoons (14g) confectioners' sugar, sifted if lumpy

1 teaspoon Vietnamese cinnamon*

¼ teaspoon table salt

2 teaspoons espresso powder

6 tablespoons (85g) unsalted butter, cut into ½" cubes; at room temperature

1 teaspoon King Arthur Pure Vanilla Extract

If using something other than Vietnamese, increase to 2 teaspoons.

Cake

2 ¼ cups (270g) King Arthur Unbleached All-Purpose Flour

1 cup (198g) granulated sugar

1 teaspoon baking powder

¾ teaspoon table salt

½ teaspoon baking soda

8 tablespoons (113g) unsalted butter, cut into ½" cubes; at room temperature

2 teaspoons King Arthur Pure Vanilla Extract

2 large eggs

½ cup (113g) buttermilk

½ cup plus 1 tablespoon (127g) cold brew concentrate or brewed coffee, strong; divided

3 tablespoons (15g) espresso powder

2 teaspoons black cocoa*

For the most contrast, use black cocoa. Substituting another cocoa will create a lighter chocolate batter.

Glaze

1 ¼ cups (142g) confectioners' sugar, sifted if lumpy

5 to 7 teaspoons (24g to 33g) cold brew concentrate or brewed coffee, strong

Note: Ingredients may have been altered from the original.

Directions at kingarthurbaking.com

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