Coffee Coffee Cake with Pumpkin Streusel
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.
Equipment
- Cake pan
- Hand or electric mixer
Ingredients
Pumpkin Streusel
- 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
Cake
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!