Enriched with bittersweet chocolate and espresso, this Coffee and Cream Marbled Coffee Cake will take your morning beverage to new, delightful heights. Espresso Streusel adorns the top of this creamy, rich cake, adding a textured crunch to each bite.
Coffee and Cream Marbled Coffee Cake
Makes 1 (9-inch) cake
Ingredients
- 1¼ cups (284 grams) unsalted butter, softened
- 2¼ cups (450 grams) granulated sugar
- 5 large eggs (250 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (180 grams) sour cream, room temperature
- 3 ounces (85 grams) 60% cacao bittersweet chocolate, melted and cooled slightly
- 3 tablespoons (21 grams) instant espresso powder
- Espresso Streusel (recipe follows)
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter in half (about 3 cups or 780 grams each).
- In a small bowl, stir together melted chocolate and espresso powder until espresso fully dissolves. Add to 1 portion of batter, and fold until combined. Leave remaining portion of batter as is.
- Using 2 (1½-tablespoon) spring-loaded scoops, scoop batters in an alternating pattern into bottom of a 9-inch nonstick tube pan. (See Note.) Firmly tap pan on a kitchen towel-lined counter 2 or 3 times to help level batter and fill pan. Create another layer with alternating cake batters. Tap pan again. Scoop remaining batter randomly on top. Using a butter knife, swirl batters together in a figure eight motion. Tap pan again to help level batter and fill in any gaps. Sprinkle Espresso Streusel on top, making sure to break up any large chunks.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 5 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Best served warm.
Notes
Note: Using a regular tube pan will work; you just need to spray it first with baking spray with flour. The bake time remains the same, but the edges will be crispy and not as pretty.
Tried this recipe?Let us know how it was!
Espresso Streusel
Makes about 1 cup
Ingredients
- â…” cup (83 grams) all-purpose flour
- â…“ cup (67 grams) granulated sugar
- 1 tablespoon (7 grams) instant espresso powder
- ¼ teaspoon kosher salt
- ¼ cup (57 grams) cold unsalted butter, cubed
Instructions
- In a medium bowl, whisk together flour, sugar, espresso powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until combined and mixture is crumbly. Mix with your hands until completely combined and no more butter lumps remain. (Mixture should resemble wet sand.) Freeze until ready to use.
Tried this recipe?Let us know how it was!
Will you please let me know which magazine this recipe is from? Do ya’ll have any plans on making a master index for all recipes per issue one day?
Hi Rachel,
This recipe is from our January/February 2023 issue. Thank you for the suggestion on the master index. We will look into it! Happy baking!
Can this recipe be made ahead and frozen?
Hi Jennifer,
Thank you for reaching out. Yes, you could make this ahead and freeze it. Cakes generally freeze really well. We do recommend thawing it in the fridge overnight before serving. Happy baking!
Can this be made in a bundt pan? Or does it need a 2-piece tube pan?
Hi Andrea,
The removable bottom/2-piece tube pan makes it so the streusel stays in place and you don’t lose any of the topping. If you don’t mind the fallout, you can certainly use a regular Bundt pan. Happy baking!