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Breakfast / Brunch

Coffee Coffee Cake

We’ve all likely had coffee cake, but none that actually contains any coffee. This simple cake is bursting with so much coffee flavor, you won’t even need to dunk it. This cake is infused with rich coffee flavor in three forms — freshly brewed coffee, instant espresso powder, and pure coffee extract. Just the wake up you need for brunch — but don't hesitate to serve this for dessert, too.

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Ingredients

FOR THE CAKE, WHISK:

BEAT:

STIR:

FOR THE GLAZE, WHISK:

Instructions

Preheat oven to 350°. Thoroughly coat a 10–15 cup Bundt pan with softened butter, then with flour.

For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl.

Beat butter, granulated sugar, and brown sugar in a bowl with a hand mixer until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined.

Stir together coffee, espresso powder, and coffee extract, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture (starting and ending with flour) just until combined. Pour batter into prepared pan and smooth top.

Bake cake until a toothpick inserted into center comes out clean, 45–55 minutes. Let cake cool in pan on a rack 30 minutes before turning out to cool completely.

For the glaze, whisk together, powdered sugar, half-and-half, and vanilla; drizzle over cake, then sprinkle espresso beans on top.

Nutritional Facts

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