Claire Saffitz Makes Coffee Coffee Cake | Dessert Person

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Preheat oven to 350°F (175°C).

Butter a 13x9 inch baking pan.

Mix together 3 tablespoons light brown sugar, 1 tablespoon instant coffee crystals, and 2 teaspoons ground cinnamon for the ribbon.

Mix together 3/4 teaspoon cardamom, a pinch of kosher salt, 3.5 cups all-purpose flour, and more instant coffee for the crumb topping.

Work 12 tablespoons of room temperature unsalted butter into the crumb topping mixture until no floury spots remain.

In a stand mixer, cream together 12 tablespoons unsalted butter, 1 cup granulated sugar, and 3 tablespoons light brown sugar until light and fluffy.

Add 3 large eggs one at a time, mixing well after each addition.

In a separate bowl, mix together 1/2 cup brewed coffee, 1 tablespoon instant coffee crystals, and 1 tablespoon vanilla extract.

Combine the dry ingredients with the wet ingredients, alternating between them, starting and ending with dry ingredients.

Spread half of the batter into the prepared pan, sprinkle half of the ribbon mixture, then add the remaining batter.

Sprinkle the rest of the crumb topping over the top.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens