Today I’m sharing something really special for coffee lovers.
When I was a kid, I never wanted to eat coffee cake because I thought it was actually flavored like coffee, and I hated the stuff. As a now coffee-loving-adult, I’m actually kind of bitter about the fact that coffee cake doesn’t actually taste like coffee at all. I mean don’t get me wrong, coffee cake is still yummy. But why not make it taste like an actual cup of some fantastic real stuff? I’m talking truth right now, and all you coffee lovers out there know it.
So today I’m sharing the recipe you’ve always wanted. I’m calling it a Cappuccino Coffee Cake, and if you haven’t already scrolled down to the ingredients to go shopping, I won’t blame you for skipping the rest.
This is a super moist and tender cake with coffee baked right in. I’ve kept our traditional center streusel for the cake, along with lots of warm cinnamon and vanilla flavors. Lastly, it’s topped with the most divine, fluffy, coffee cream frosting.
Keep in mind, overall this isn’t your typical sticky sweet cake. It’s got streusel and frosting, but everything is cut by strong, bitter coffee flavors throughout. That being said, I’m not a black coffee drinker, so I was really looking for a balance of sweet to bitter for this cake. If you’re looking for a perfect afternoon coffee pairing, this is it, you’ve found your match.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you're baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!