April 8, 2015

Cappucino Coffee Cake

Cappuccino Coffee Cake | The Naptime Chef

One thing that is a surefire hit with breakfast entertaining is coffee cake. There is no way to go wrong with it which is why it is important to have a couple good coffee cake recipes up your sleeve at all times. I made this last Friday when my parents came to town for Easter weekend. It is your basic sour cream coffee cake made in a tube pan. I added cappuccino chips and a little espresso to the crumb to make it extra decadent and ideal for my coffee-loving parents.

Don’t worry, the only caffeine in this cake is in the crumb. And even that is minimal. The cappuccino chips are a favorite of mine from King Arthur Flour, but you can swap in Hershey’s cinnamon chips or even chocolate chips if you’d like. The batter is simple and only takes minutes to pull together before you pop it in the oven. The house smells amazing while it bakes, but the real treat comes after when you drizzle the glaze on the cooled cake.

I baked this during my son’s naptime, but you can even make it a day ahead of that is easier for you. In fact, you can even wrap it up in plastic wrap and aluminum foil and freeze it if you are really planning far in advance. Warm it up for serving and slice it onto a platter. Serve with a hot cuppa and enjoy!

ps – More coffee cakes:

Orange Cinnamon Coffee Cake

Big Crumb Rhubarb Coffee Cake

Cappucino Coffee Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

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  • For the Crumb:
  • 2 cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, melted
  • 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • For the Cake:
  • 1 stick of unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup cappuccino chips tossed in 1 tablespoon all-purpose flour


  1. Heat the oven to 350 degrees F. Spray the inside bottom and sides of a 9-inch tube pan and set aside.
  2. Make the crumb: In a medium sized glass bowl add the flour, sugar, salt, and cinnamon. Toss well. Then stir in the melted butter, espresso, and vanilla. Set aside.
  3. Make the cake: In the bowl of an electric mixer beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream. In a small bowl toss the flour, soda, salt, and powder. With the mixer on low, beat them into the egg mixture just until smooth. Then, add the chips that have been tossed with the flour into the batter. Pour the batter into the tube pan and spread the top flat with a spatula. Then spread the crumb on top. Bake the cake for 40 to 45 minutes. Test to make sure the cake is done by inserting a cake tester or a sharp knife and making sure it comes out clean. Allow to cool before slicing and serving.


Adapted from King Arthur Flour


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