This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.
It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.
For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets
Let’s talk about the coffee:
Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.
Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.
This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.
This Coffee Coffee Cake with Pumpkin Streusel is:
- Easy to make
- You can make it sugar-free
- Rich and flavorful
- Moist and spongy
- The perfect dessert, breakfast, or snack
To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.
Coffee Coffee Cake with Pumpkin Streusel
- Cake pan
- Hand or electric mixer
- 1/2 cup All-purpose flour
- 1/4 cup Brown Sugar I used Splenda blend
- 1/2 tsp Pumpkin spice
- 1/2 tsp Instant coffee powder
- Pinch of salt
- 4 tbsp Unsalted butter, melted I used dairy free
- 1 3/4 cups All-purpose flour
- 3/4 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/4 tsp Pumpkin spice
- 1/2 cup Strong brewed coffee (room temperature)
- 1/3 cup Sour cream (I used Vegan – Follow your Heart)
- 2 Sticks Unsalted butter, room temperature I used vegan
- 1 cup Granulated sugar I used Lakanto Monk Fruit
- 2 Eggs (I replaced it using Aquafaba)
- 1 tsp Vanilla extract
- Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
- For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
- For better results use room temperature ingredients.
- Replace regular sour cream for a plain vegan sour cream brand.
- To replace the eggs the best option in baking in my opinion is aquafaba.
Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.