This recipe for Espresso Crumb Coffee Cake, popularized by Jennifer Garner’s online cooking series, offers a compelling twist on the classic sour cream crumb cake. The recipe, originally from Love & Olive Oil and inspired by blogger Lindsay Landis’ family tradition, stands out due to its inclusion of espresso in both the crumb topping and the glaze.
The Recipe’s Essence
The cake itself is a buttery, dense crumb cake with a crisp espresso-infused topping. The key lies in the method of combining baking soda with sour cream before adding it to the batter – a technique rooted in tradition rather than scientific necessity. This step results in immediate bubbling, though the exact impact on texture remains unclear.
How to Make It
The recipe proceeds as follows:
- Crumble: Combine melted butter, sugar, espresso powder, and flour until crumbly.
- Cake Batter: Cream butter and sugar, then add egg and vanilla. Mix baking soda into sour cream separately, and flour with baking powder separately. Alternate adding these mixtures to the creamed base.
- Bake: Spread into a greased pan, top with crumble, and bake for roughly 30 minutes until a toothpick comes out clean.
- Glaze: Whisk brewed espresso with powdered sugar and drizzle over the cooled cake.
Key Considerations
The recipe’s success hinges on a few key points:
- Baking Soda in Sour Cream: Follow the recipe’s direction; this is a deliberate choice based on family tradition.
- Batter Consistency: The thick batter is best dolloped into the pan for even spreading.
- Baking Time: Check for doneness around 30 minutes; overbaking can dry out the rich sour cream base.
The espresso provides a subtle bitterness that balances the sweetness, making this coffee cake ideal for breakfast, dessert, or alongside a hot beverage.
This recipe is a testament to how simple adjustments — in this case, the addition of espresso — can elevate a beloved classic.
