This coffee-spiked swirled coffeecake has the most amazing texture, plus it smells and tastes divinely of coffee as well.
After all that coffee talk from my previous post about DeLonghi coffee makers, I got into this coffee kick. I like coffee as much as the next person but sometimes I crave it in another shape and form, so this Coffee and Chocolate Swirled Coffeecake recipe hits the spot really nicely.
Add to that, this pairs really well with coffee. Coffeecake, guys. In this particular instance, it’s kind of like a double coffee whammy, but don’t worry– it’s not enough to keep you up at night! I don’t go for that kind of buzz anyway.
The other great thing about this recipe is how it also adds into the mix two things that go really well with the coffee flavour: chocolate and cinnamon. The chocolate is mixed along with the coffee granules, and then it’s swirled inside the cake. Meanwhile, the cinnamon is turned into a streusel topping for the cake.
Just imagine for a second all those scents drifting out of your oven, filling your kitchen…
Making this recipe is simple enough, but there are a couple of things I thought I would highlight; first of which being the beautiful voluminous batter this swirled coffeecake recipe produces. Just from the batter alone you can probably already guess how lovely this coffeecake will be. It uses sour cream, which gives the cake a luscious texture once baked.
Now coffeecake can be really simple, or it can pack a little hidden punch inside. In my case, I really like it when I get a surprise swirl inside my coffeecake. This one as I mentioned has a swirl made from a mixture of coffee granules (or espresso powder, if that’s what you have) and cocoa powder, plus sugar. You first fill the tube pan with half of your cake batter, then you sprinkle this mix into the center before covering it up with the rest of the batter.
And then you just take a little knife and swirl the batter around, making sure to get the coffee-chocolate mix into different parts of the cake.
Now you top it with the cinnamon streusel, which I made with some butter that was too soft. That’s why it looks really clumped up like that. Cold butter will make it easier for your streusel mix to come together and make it easier to sprinkle on top as well.
Nonetheless, the streusel will just melt onto the top of the cake so I suppose it doesn’t matter all too much! I love how much this rises once it’s baked. 🙂
This coffeecake just has some really beautiful texture and beautiful flavour, with a deep dark coffee scent and taste. Well, I always love cakes made using sour cream, but the chocolate-coffee PLUS cinnamon flavour combo just gives it a little more something-something!
Chocolate-Coffee Swirled Coffee Cake
For the Chocolate-Coffee Swirl
- 2 tablespoons sugar
- 1 tablespoon instant espresso/coffee powder
- 1 tablespoon unsweetened cocoa powder
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick of butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
For the Streusel Topping
- 1/3 swirl filling mixture, from above
- 2 tablespoons sugar
- ⅓ cup of all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, cold
- 1. Preheat oven to 350°F (180°C). Butter and flour a standard sized tube pan and set aside.
Make the Swirl Mixture
- 2. In a small bowl, whisk together sugar, espresso/coffee powder, and cocoa powder. Scoop out 1/3 of this mixture and set aside for the streusel topping. The other 2/3 will become the filling.
Make the Cake Batter
- 3. In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt. and set aside.
- 4. In a large bowl (or using the bowl of an electric mixer), beat together butter and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla extract and beat for another 30 seconds, until mixture is well-combined.
- 5. Alternate beating in the flour and the sour cream, starting and ending with the flour mixture. Start beating in 1/3 of the flour mixture, then 1/2 of the sour cream. Follow-up with the next 1/3 of the flour mixture and the rest of the sour cream. Finally, add in the remaining flour mixture. Beat only briefly between each addition until batter is just combined.
- 6. Spread 1/2 of the cake batter in the prepared tube pan. Sprinkle with 2/3 portion of the swirl reserved for the filling. Top with remaining cake batter. Using a knife, cut through the cake batter in about 6 places to ‘swirl’ the filling into the cake.
Make the Streusel Topping
- 7. In a small bowl, use a pastry blender to mix together the 1/3 swirl mixture previously set aside, sugar, flour, cinnamon, and butter, until well blended and crumbly. Sprinkle streusel topping over cake batter.
- 8. Bake cake in preheated oven for 50 minutes or until cake tester inserted into the cake comes out clean. Allow cake to cool in pan on a wire rack for 30 minutes before removing from the tube pan to cool completely. Make sure to serve it streusel side-up, with a cup of coffee.
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