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Coffee cake with cappuccino glaze Recipe

American · Dessert · 60 min total

A moist, tender coffee cake topped with a rich cappuccino glaze that mimics the flavors of your favorite coffee shop drink. Perfect for brunch or an afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons strong brewed coffee
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. In a small bowl, combine sour cream and dissolved coffee mixture.
5. Alternately add flour mixture and sour cream mixture to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. For the glaze: In a small bowl, whisk together powdered sugar, melted butter, brewed coffee, vanilla, and cinnamon until smooth. Drizzle over cooled cake.

Tips

• For a stronger coffee flavor, use espresso powder instead of instant coffee.
• Store cake covered at room temperature for up to 3 days.
• The glaze sets quickly; drizzle just before serving for best appearance.

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