Coffee Coffee Cake

Ingredients

Streusel

  • ¾ cup Pecans or Walnuts

  • ¾ cup Sugar

  • 1 t Cinnamon

Cake

  • 3 ⅓ cup All-Purpose Flour

  • 1 ½ t Salt

  • 2 t Baking Powder

  • 1 t Baking Soda

  • ¾ cup Buttermilk

  • ¾ cup Dark Roast Cold Brew

  • 2 t Vanilla

  • 1.5 Sticks Butter, Softened

  • 1 ¾ cup Sugar

  • 3 Large Eggs

Glaze

  • ¼ cup Dark Roast Cold Brew

  • 2.5 cups Powdered Sugar, Sifted

Instructions

  • Preheat oven to 350 degrees and lightly spray a Bundt pan with non-stick spray.

  • Pulse your streusel nuts in a food processor a few times.  Then stir in the cinnamon and sugar.  Set aside.

  • In a medium bowl, whisk together your dry ingredients for the cake. Set aside

  • In another medium bowl, whisk together the Dark Roast Cold Brew, buttermilk and vanilla.  Set aside.

  • Using a stand or hand mixer, beat together the sugar and softened butter until light and fluffy.  About 5 minutes with a stand mixer or 10 minutes with a hand mixer.

  • Mix in one egg at a time, mixing on low after each egg.

  • Alternate adding your dry and wet ingredients to the stand mixer, scraping down the sides after each addition.

  • Pour half of your batter into your pan.  Add all your streusel in an even layer.  Then top with rest of your batter.

  • Bake at 350 degrees for about an hour, or until a wooden skewer comes out cleanly.

  • Cool the cake for 10 minutes on a wire rack and then invert onto a plate and carefully remove the cake.  You can slide a knife around the sides of the pan to loosen the cake a bit.

  • Cool the cake completely.

  • If you’re using glaze, mix sifted powdered sugar and coffee until smooth, then drizzle over cake.

  • Let glaze harden for a few minutes then serve immediately

Adapted from Crunch Time Kitchen