This Espresso Streusel Coffee Cake is a delightful blend of rich coffee flavor and warm spices, perfect for brunch or a cozy morning treat.
Packed with protein from yogurt and eggs, and fiber from whole wheat flour, it’s a wholesome indulgence.
With its tender crumb and crisp streusel topping, this cake is easy to prepare, satisfying, and ideal for everyday baking or special occasions.
Espresso Streusel Coffee Cake
Equipment
- 9-inch springform pan, greased and floured
- Large mixing bowl ×2
- Small mixing bowl ×2
- Hand mixer or stand mixer
- Spatula ×1
- Fork ×1
- Measuring Cups and Spoons
Ingredients
For the Cake:
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup plain yogurt
- 1½ cups all-purpose flour
- ½ cup whole wheat pastry flour
- 2 tablespoons instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
For the Filling:
- ½ cup brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
For the Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon instant espresso powder
- 2 tablespoons butter melted
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare a 9-inch springform pan by greasing it thoroughly with butter or a nonstick spray. Lightly dust the pan with flour to prevent sticking, tapping out any excess. Setting your pan aside now ensures your cake won’t stick and will release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, combine ½ cup of softened butter with ¾ cup granulated sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the mixture on medium speed for about 2–3 minutes until it becomes pale, light, and fluffy. This step is essential to incorporate air into the batter, giving the cake a tender and airy texture.
- Add Eggs and Vanilla: Add 2 large eggs to the creamed butter and sugar, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Then, mix in 1 teaspoon of pure vanilla extract. The eggs add structure and richness, while vanilla enhances the warm, inviting aroma of the coffee cake.
- Incorporate Yogurt: Stir in 1 cup of plain yogurt until fully combined. Yogurt not only adds moisture but also contributes protein and a slight tang that balances the sweetness of the cake. Mix gently, scraping down the sides of the bowl to ensure even distribution.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together 1½ cups all-purpose flour, ½ cup whole wheat pastry flour, 2 tablespoons instant espresso powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, and ½ teaspoon fine sea salt. This step evenly distributes the leavening agents and spices, ensuring a consistent flavor and rise throughout the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, stirring carefully until just combined. The batter should be slightly thick but smooth. Avoid overmixing, as this can make the cake dense rather than tender. Scrape the sides and bottom of the bowl to ensure no pockets of flour remain.
- Make the Filling: In a small bowl, combine ½ cup brown sugar, 1 teaspoon instant espresso powder, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground cardamom. Mix well with a fork or small whisk until evenly blended. This filling adds a rich, aromatic layer that gives the cake its signature espresso-scented surprise in every bite.
- Prepare the Streusel Topping: In another small bowl, mix ½ cup all-purpose flour, ½ cup granulated sugar, and 1 tablespoon instant espresso powder. Pour in 2 tablespoons melted butter and use a fork to blend everything together. Stir until the mixture forms coarse, clumpy crumbs. The clumps create the desirable crunchy texture on top that contrasts beautifully with the soft cake.
- Assemble the Cake – First Layer: Spoon half of the prepared cake batter into the greased springform pan, spreading it evenly with a spatula. Ensure the layer reaches all corners of the pan for a uniform base. This layer will serve as the foundation for the sweet espresso filling.
- Add the Espresso Filling: Evenly sprinkle the prepared brown sugar and espresso filling over the first layer of batter. Try to distribute it as uniformly as possible so every slice of cake will contain a sweet, aromatic surprise. Gently tap the pan to settle the filling without mixing it into the bottom layer.
- Add the Second Layer of Batter: Carefully spoon the remaining cake batter over the filling, spreading it to cover completely. Smooth the top with a spatula, being careful not to press down on the filling. This step ensures the filling remains sandwiched and the layers remain distinct.
- Sprinkle the Streusel Topping: Scatter the prepared streusel crumbs generously over the top of the cake. Make sure to cover the surface evenly, as this will bake into a crisp, flavorful topping. The contrast between the crunchy topping and soft cake inside is one of the most appealing features of this recipe.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 50 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready. The edges should slightly pull away from the pan, and the top should be lightly golden.
- Cool Before Serving: Allow the cake to cool in the pan on a wire rack for at least 15–20 minutes. Then carefully remove the springform sides. Let the cake cool slightly before slicing to allow the filling and topping to set. This ensures clean slices and prevents the cake from falling apart.
- Serve and Enjoy: Slice the cake into 12 portions and serve warm or at room temperature. Pair it with a fresh cup of coffee or tea for a delightful brunch or breakfast treat. The moist, spiced cake, rich espresso layers, and crisp streusel topping make every bite indulgent yet wholesome.
Notes
- For the best flavor, use high-quality instant espresso powder—it dissolves quickly and gives a rich, aromatic coffee taste without making the batter too wet.
- Softened butter is essential for the cake’s tender texture, so allow it to sit at room temperature for at least 30 minutes before baking.
- Whole wheat pastry flour adds a subtle nutty flavor and extra fiber while keeping the cake light. Do not substitute regular whole wheat flour, as it can make the cake dense.
- The streusel topping should be clumpy, not smooth, to create that perfect crunchy texture on top of the cake.
- This cake can be made a day ahead; simply cover tightly with plastic wrap and store at room temperature. The flavors will meld and become even more pronounced.
Chef’s Secrets For Perfect Cake
Achieving a moist and tender coffee cake starts with careful layering and gentle mixing.
Overmixing the batter can develop gluten and make the cake tough, so stir just until combined.
When preparing the streusel, ensure it forms coarse clumps rather than fine crumbs; this contrast between crunchy topping and soft cake is key.
For extra depth of flavor, you can bloom the espresso powder in a teaspoon of hot water before adding it to the batter—it intensifies the coffee aroma.
Additionally, letting the cake rest for 10–15 minutes before slicing helps the filling and topping set, producing clean slices with distinct layers.
Serving Suggestions For Every Occasion
This espresso streusel coffee cake is versatile for brunch, breakfast, or afternoon coffee breaks.
Serve it warm with a drizzle of light cream or a dusting of powdered sugar for a slightly indulgent treat.
It pairs beautifully with hot coffee, cappuccinos, or even a chilled latte.
For a dessert twist, serve a small slice alongside fresh berries or a dollop of whipped cream.
The cake is also an excellent option for potlucks or weekend gatherings, as it’s easy to slice and share.
Storage Tips To Maintain Freshness
Store the cake in an airtight container at room temperature for up to 3 days; this keeps the streusel topping crisp while the cake remains moist.
For longer storage, wrap the cooled cake tightly in plastic wrap and place it in the refrigerator for up to 5 days.
You can also freeze individual slices in freezer-safe bags for up to 2 months.
To enjoy, thaw at room temperature and warm slightly in the oven or microwave to restore its freshly baked texture and aroma.
Frequently Asked Questions
1. Can I substitute the yogurt?
Yes! Plain Greek yogurt works well and adds extra protein, but you can also use sour cream or a dairy-free yogurt alternative for a slightly different texture and tang. Just ensure it’s thick, so the batter isn’t too runny.
2. Can I use brewed coffee instead of espresso powder?
You can, but instant espresso powder is preferred because it dissolves evenly and won’t affect the batter consistency.
If using brewed coffee, reduce any additional liquid in the recipe slightly to avoid a wet batter.
3. How do I prevent the streusel from sinking?
Make sure the batter is thick enough to support the streusel. Gently press the streusel on top without mixing it in.
Also, don’t overmix the batter before adding the top layer—it should be just thick and stable enough to hold the topping.
4. Can I make this cake gluten-free?
Yes, by substituting the all-purpose and whole wheat flours with a 1:1 gluten-free baking flour blend.
Ensure it contains xanthan gum for structure. Baking times may vary slightly, so start checking for doneness around 45 minutes.
5. Is this cake suitable for meal prep or batch baking?
Absolutely! It holds well at room temperature for a few days and freezes beautifully, making it a convenient make-ahead breakfast or snack option. Slice and freeze individual portions for quick grab-and-go treats.
