Coffee Cake Recipe
The perfect blend of sweet, nutty, delectable cake and coffee
This may be shocking, but...
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:
It’s a coffee cake recipe designed by a specialty coffee roaster, but made for everyone.
Our Specialty Coffee Cake is the newest creation of our Bakery Program, feeding our guests’ (and our!) need for that perfect blend of sweet, nutty, delectable cake and coffee since the fall of 2020. It’s available in our cafes in single-serving or, if you want to place an order in advance, we also offer full pans! It’s the perfect holiday breakfast treat, post-yoga nourishment, or late afternoon office energizer.
There are a lot of coffee cakes out there, a lot of them without any coffee, but we knew that we needed something special, and more so, made with some of our specialty coffee. After all, this isn’t just a cake -- it’s Specialty Coffee Cake -- and our 26 years of experience in baking and roasting informed the recipe heavily. In fact, we think it's the perfect blend of those experiences.
Our ever-popular 700 blend was the perfect choice for this coffee, providing that balanced sweetness and acidity with a generous helping of chocolatiness that takes this coffee cake recipe over the edge. (Though we’d love to see on Instagram how your own version goes with any of our other coffees!)
We always look forward to seeing and interacting with guests in our cafes, but we know that isn’t always possible these days. So we invite you to check out our Specialty Coffee Cake Recipe video and recipe card below, and make some Specialty Coffee Cake on your own. Baking is the perfect weekend project to share with friends or family, and lets you enjoy this decadent treat from the comfort of your own home. Don’t forget to order some coffee or set up a subscription for a regular dose of specialty coffee to use in this recipe, and for every morning’s coffee hit!
How to Bake
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.
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