This breakfast treat takes the term "coffee" in coffee cake very literally. Ground coffee beans give the struesel topping lots of crunch and coffee flavor (and even a tiny jolt of caffeine). The cake itself is buttery and rich with a tender crumb, thanks to the sour cream in the batter. And if that's not enough, caramel dulce de leche is swirled throughout the batter.Chocolate or cinnamon chips are a nice optional touch to this recipe, as are the chopped nuts in the streusel topping. Drizzle the cake with dulce de leche glaze for an extra extravagent touch.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 1 coffee cake, serving 8-10
- For the cake...
- 1 1/2 sticks butter (3/4 cups)
- 1 1/3 cups sugar
- 2 eggs
- 2/3 cup sour cream
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup mini chocolate chips (optional)
- 2 teaspoons cinnamon
- 3 tablespoons powdered sugar
- 1/3 cup finely chopped pecans
- 1/3 cup dulce de leche, homemade or store bought
- For the streusel topping...
- 1/3 cup flour
- 6 tablespoons butter
- 1/4 cup light brown sugar
- 1 1/2 tablespoons coarsely ground coffee beans
- 1/2 cup finely chopped pecans
- 1/3 cup chocolate chips or cinnamon chips (optional)
- Pinch salt
- Powdered sugar for dusting
- Line the bottom of a 9-inch cheesecake pan (with detachable ring) with wax paper, and butter the inside of the ring. Preheat oven to 350 degrees.
- In the bowl of a standing mixer, cream the butter with the sugar until light and fluffy.
- Add the eggs one at a time and mix well. Add the sour cream and vanilla and mix.
- Gently fold in the dry ingredients (cake flour, baking powder and salt) until just mixed. Fold mini chocolate chips into the batter if using.
- Stir together 1 tablespoons cinnamon, 2 tablespoons powdered sugar, and 1/3 cup finely chopped pecans. Heat the dulce de leche in the microwave briefly, until soft and spreadable.
- Place half of the batter in the pan. Spoon half of the dulce de leche onto the batter, and use a knife to swirl it through the batter. Sprinkle the nut and powdered sugar mixture over the batter. Top with the remaining batter. Swirl in the remaining dulce de leche in the same manner.
- Prepare streusel: In a small bowl, rub the flour and butter together with your fingers until well mixed. Stir in the sugar, ground coffee, nuts, salt, and optional chocolate/cinnamon chips. Sprinkle streusel over the top of the cake.
- Bake for 40-45 minutes, or until wooden toothpick inserted in the middle comes out clean. Let cool for 10 minutes, then gently remove the ring of the pan. Dust top of cake with powdered sugar. Serve warm or at room temperature.