Specialty Coffee Cake Recipe | Best Coffee, Best Cake

Kaldi’s Coffee loves a coffee cake when it has actual, delicious coffee in it. Our Specialty Coffee Cake Recipe takes the “coffee” part very seriously--just like we take our coffee. And that's what we think makes it special.

Author

Kaldi's Coffee

Prep Time

30 minutes

Cook Time

40 minutes

Servings

12

Category

Baking and Comfort Food

Ingredients

• 3/4 Cups pecans or walnuts 3.6 oz
• 3/4 Cups sugar 6.18 oz
• 1 Teaspoon cinnamon .10 oz
• 3 1/3 Cups all-purpose flour
• 1 1/2 Teaspoons salt
• 2 Teaspoons baking powder
• 1 Teaspoon baking soda
• 3/4 Cups buttermilk
• 3/4 Cups strong coffee, cold
• 2 Teaspoons vanilla
• 1 1/2 sticks (12 Tablespoons) unsalted butter, soft
• 1 3/4 Cups sugar
• 3 large eggs
• 1/4 Cup strong coffee
• 2 1/2 Cups sifted powdered sugar

Directions

1. Brew a very strong cup of coffee (see our blog and coming videos for ways to do this) and cool it off in the fridge before continuing. You could do this the day before.
2. Finely chop your pecans or walnuts or pulse them a few times in a food processor. Then mix them with the cinnamon and sugar to finish the streusel. Set aside for later.
3. Combine all your dry ingredients for the cake and mix together.
4. Combine the cold strong coffee with the buttermilk and vanilla and whisk together. Set aside.
5. Preheat oven to 350 degrees and if you’re using a bundt pan, lightly butter it and dust it with flour so your cake will come out easily. We use a 9x13 pan
6. Using a stand mixer or hand mixer, beat together the sugar and soft butter until light and fluffy. About 5 minutes with a stand mixer or 10 minutes with a hand mixer.
7. Mix in one egg at a time, mixing on low after each egg.
8. Add your dry and wet ingredients to the batter in the following order, stirring after every step: 1/3 dry mix, 1/2 wet mix, 1/3 dry mix, the remaining wet mix, the remaining dry mix. Mix well and scrape down the sides of the bowl to make sure everything is well combined.
9. Pour half of your batter into your 9x13 or bundt pan. Add half your streusel in an even layer. Top with rest of your batter and the remaining streusel.
10. Bake at 350 degrees until a wooden skewer comes out cleanly, about 35 minutes for a 9x13 pan and an hour for a bundt pan. It could vary based on your pan so just check it regularly.
11. Cool the cake for 10 minutes on a rack and then, if you used a bundt pan, invert it on a plate to carefully remove the cake. You can slide a knife around the sides of the pan to loosen the cake a bit.
12. Cool the cake completely.
13. Mix glaze ingredients together and drizzle over cake.