What is an Espresso Crumb Cake? What is a crumb cake like? What’s the most delicious thing you’ve ever eaten? I swear, just the smell of it baking fills the entire house with this warm, inviting aroma that I can’t get out of my head. What makes people happy? Is this a classic crumb cake flavor? What is a supercharged, grown-up version of your grandma’s crumb cake? Is it better than my all-time favorite blueberry muffin? Every time I make this, it disappears in a flash. You HAVE to try it. What is this particular recipe? I’ve been tweaking it for years, and it’s finally perfect.Espresso Crumb Cake.Is a total showstopper?
What is an espresso crumb cake?
Espresso Crumb Cake is basically your classic, beloved crumb cake, but with a bold, delicious twist. Think of it as a coffee-infused cloud of sweet, buttery goodness. It’s essentially a moist cake base, usually made with simple ingredients like flour, butter, sugar, and eggs, but here we’re adding a shot (or two!) of espresso to the batter. This gives it that wonderful coffee flavor. Then, it’s topped with a generous layer of sweet, crumbly topping – hence the name “crumb cake.” What makes this version special is obviously the espresso – it elevates the entire experience. It’s not overly sweet, but it has that perfect balance of rich coffee and sweet crumb that’s just heavenly. This is my go-to when I need a little pick-me-up!
Why you’ll love this recipe?
Why is this Espresso Crumb Cake recipe a winner? First and foremost, the flavor is absolutely incredible. Does espresso add depth and richness that you just don’t get with regular crumb cake? Is it sweet? What I love most about this is how surprisingly easy it is to make. Don’t let the fancy name fool you! Is it true that you already have most of the ingredients in your pantry? Is it easier than making pancakes? What is the best way to save money by baking at home? What do you think of coffee shops? Is it versatile? Is it good for breakfast, brunch, dessert, or just as a cozy afternoon snack? I brought it to a potluck once and it was gone within minutes! What makes a coffee cake stand out from the crowd? Is it irresistible? Is this my version of a hug in cake form?
How do you make Espresso Crumb Cake?
Quick Overview
What is the best way to make Espresso Crumb Cake? How do you make a simple espresso batter? What is a crumbl We layer it all in a pan and bake until golden brown and the aroma is driving you crazy. Is it a simple process with minimal fuss? Why is simplicity so important? I’ve even made it half-asleep and it still turned out amazing.
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 cup granulated sugar: Adds the perfect amount of sweetness.
* 1 teaspoon baking powder: Gives the cake a light and fluffy texture.
* 1/2 teaspoon baking soda: Helps with the rise and adds a little tang.
* 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup sour cream: Adds moisture and richness. Full-fat is best, but low-fat will work in a pinch!
* 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s *really* soft for easy mixing.
* 2 large eggs: Adds structure and richness to the batter.
* 2 teaspoons vanilla extract: Enhances the other flavors and adds a touch of warmth.
* 2 shots (about 1/4 cup) of espresso, cooled: This is the star of the show! Use a good quality espresso for the best flavor.
For the Crumb Topping:
* 1 cup all-purpose flour: Creates the crumbly texture. * 1/2 cup granulated sugar: Adds sweetness to the topping. * 1/2 cup packed brown sugar: Add a little sweetness. Adds moisture and a caramel-like flavor. What goes great with espresso? * 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. How do you make crumbs?
For the Glaze:
* 1 cup powdered sugar: Creates a smooth and sweet glaze. * 1/2 teaspoon vanilla extract: Adds a touch of flavor. * Pinch of salt: Balances the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always do this before I even start gathering my ingredients, that way the oven is ready when I am! If you don’t have parchment paper, you can also grease and flour the pan really well to prevent sticking. Line with parchment paper, leaving an overhang on the sides for easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt for the cake. Set aside. Make sure there are no lumps. This ensures everything is evenly distributed. I always use a whisk, even though I know that it’s better to mix it with another fork.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat the eggs one at a time, then stir in the vanilla extract and sour cream. The mixture should be smooth and creamy. If the butter isn’t quite soft enough, you can microwave it for a few seconds, but be careful not to overheat.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you overmix the espresso, be careful not to over mix. The batter will be thick. If you’re not using espresso right away, let it cool completely – you don’t want to cook the eggs!
Step 5: Prepare Filling
In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The butter needs to be cold so it doesn’t melt! If you don’t have a pastry blender, you can use a fork or even your fingers – just work quickly so the butter doesn’t get too warm.
Step 6: Layer & Swirl
Do not overbake the cake batter. Pour half of the batter into the prepared pan. Sprinkle half of the crumb topping over the batter. Pour the remaining batter over the crumb topping, and then sprinkle with the rest of the flour. Gently press the crumb topping into the batter. I sometimes use a knife to swirl the batter, but you don’t have to.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to brown too quickly, you can tent the pan with foil. Every oven is different, so keep an eye on it! I usually start checking for doneness around 30 minutes, just to be safe.
Step 8: Cool & Glaze
Let the cake cool in the pan for 15-20 minutes before glazing. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and salt for the glaze. Drizzle the glaze over the cooled cake. I usually let the cake cool completely before glazing, but you can glaze it while it’s still slightly warm if you prefer. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk.
Step 9: Slice & Serve
What is the best way to serve Espresso Crumb Cake? I like to serve it with a cup of coffee or tea. What are some good side dishes to serve with ice cream? What is a perfect afternoon treat?
What do you serve it with?
What are some of the best uses for Espresso Crumb Cake? I love pairing a cup of coffee with latte for breakfast. What is the best combination of coffee and espresso in a cake? For brunch, you could serve it alongside a fruit salad and shaved oranges for tastiness. As a dessert, it’s delicious on its own, but you could also serve it with vanilla ice cream. What are some good ways to make whipped cream? What are some of the best cozy snacks to serve with a glass of milk or tea? My kids love milk! What is the best way to make them feel good? My family actually has a tradition of eating this on Sunday mornings with coffee – it’s the best way to eat it. How should I start my day?
Top Tips for Perfecting Your Espresso Crumb Cake
Okay, so here are a few tips I’ve learned over the years to make sure your Espresso Crumb Cake turns out perfectly every single time.
First, with your mixing, be *super* careful not to overmix the batter. Overmixing will develop the gluten in the flour and result in a tough cake, and nobody wants that! Mix until just combined and that’s it.
For the filling and swirl, don’t be afraid to experiment with the swirl pattern. You can use a knife or a toothpick to create different designs. I’ve even used a chopstick before! Just be gentle so you don’t deflate the batter.
For ingredient swaps, if you don’t have sour cream, you can use Greek yogurt as a substitute. It will give the cake a similar tang and moisture. You could even try it with ricotta cheese! It adds a subtle sweetness.
When you bake, make sure your oven is properly preheated. An oven that isn’t hot enough can result in a cake that doesn’t rise properly. I also like to rotate the pan halfway through baking to ensure even browning.
Glaze variations are fun! If you want to add a little extra flavor to the glaze, you can add a few drops of almond extract or a pinch of cinnamon. You can also use coffee instead of milk for an extra coffee kick. I once used Bailey’s in the glaze…wow! It was incredible!
What are some Storing and Reheating Tips?
To store your Espresso Crumb Cake, you have a few options. At room temperature, it will stay fresh for up to 2-3 days if stored in an airtight container. I usually just cover the pan with plastic wrap. In the refrigerator, it will last for up to a week. Just make sure it’s well-covered to prevent it from drying out. For freezer instructions, you can freeze the entire cake or individual slices. Wrap it tightly in plastic wrap and then place it in a freezer bag. It will last for up to 2-3 months in the freezer. When it comes to glaze timing, I recommend adding the glaze right before serving for the best results. If you glaze the cake and then store it, the glaze can sometimes get a little sticky. If you’re planning to freeze the cake, it’s best to freeze it unglazed. If you’re feeling lazy, it tastes great cold too!
What are some frequently asked questions?
Final Thoughts
Honestly, this Espresso Crumb Cake is one of my absolute favorite recipes. It’s so easy to make, incredibly delicious, and always a crowd-pleaser. Plus, it’s the perfect excuse to enjoy a little bit of coffee and cake any time of day. Whether you’re serving it for breakfast, brunch, or dessert, it’s sure to be a hit! If you’re a fan of coffee-flavored treats, you absolutely have to try this recipe. And if you enjoy this one, you might also like my mocha brownies, or my coffee cheesecake bars! Happy baking! Let me know in the comments how yours turns out! I can’t wait to hear what you think!
Espresso Crumb Cake
Ingredients
Cake
- 2.5 cups All-Purpose Flour
- 1.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened
- 2 large Eggs
- 1 tsp Vanilla Extract
- 0.75 cup Sour Cream
- 1 tbsp Instant Espresso Powder
Crumb Topping
- 0.75 cup All-Purpose Flour
- 0.5 cup Granulated Sugar
- 0.25 cup Brown Sugar Packed
- 0.5 cup Unsalted Butter Cold and Cubed
- 1 tbsp Instant Espresso Powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Stir in espresso powder until just combined.
- Prepare the crumb topping: In a medium bowl, combine flour, granulated sugar, brown sugar and espresso powder. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour batter into prepared pan and sprinkle crumb topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before cutting into squares.
