Coffee Latte Coffee Cake

This Coffee Latte Coffee Cake is for anyone who loves a good cup of coffee and a thick slice of homemade coffee cake! It’s made with espresso, a creamy cheesecake-like center, and a buttery brown sugar crumb topping. Then, a drizzle of maple glaze finishes everything off. The cake is soft, rich, and perfect for breakfast, brunch, or an afternoon coffee break.

• Real coffee flavor: Espresso powder goes into both the cake and the crumb topping, so you get that coffee flavor in every bite.
• Creamy center: A sweet cream cheese layer adds a rich, cheesecake-like filling.
• Buttery crumb topping: Brown sugar, espresso, flour, and cold butter make a delicious crumble that goes right on top.
• Maple glaze: A simple two-ingredient glaze adds just the right amount of sweetness.
• Gluten-free option: You can use 1:1 gluten-free flour in place of all-purpose flour, with the specified baking powder adjustment.

Coffee Cake

• Granulated sugar: Sweetens the cake and creams with the butter.
• Unsalted butter: Use room-temperature butter so it mixes smoothly with the sugar and espresso.
• Instant espresso powder: Adds coffee flavor directly to the cake. Beat it with the butter and sugar for 5 minutes before adding the remaining wet ingredients.
• Eggs: Help bind the cake batter together.
• Sour cream: Adds moisture and gives the cake a tender texture.
• Pure vanilla extract: Balances the espresso flavor.
• All-purpose flour: Gives the cake its structure. You can also use 1:1 gluten-free flour.
• Baking powder: Helps the cake rise. Use the specified additional teaspoon when making the gluten-free version.
• Baking soda: Works with the sour cream to help the cake rise.
• Kosher salt: Balances the sweetness and brings out the other flavors.

Cream Cheese Layer

• Cream cheese: Use room-temperature cream cheese for a smooth, creamy filling.
• Pure vanilla extract: Adds flavor to the cream cheese mixture.
• Powdered sugar: Sweetens the filling while keeping it smooth.
• Heavy cream: Helps create a creamy consistency. Milk can also be used.

Espresso Crumb Topping

• Instant espresso powder: Gives the crumb topping its coffee flavor.
• Packed light brown sugar: Adds sweetness and a rich, caramel-like flavor.
• All-purpose flour or 1:1 gluten-free flour: Helps create the crumbly topping.
• Cold unsalted butter: Creates those buttery crumbs that bake on top of the cake.

Maple Glaze

• Powdered sugar: Creates the base of the glaze.
• Maple syrup: Adds maple flavor and gives the glaze a drizzle-friendly consistency.

• Make the Cake Batter: Beat the room-temperature butter, sugar, and espresso powder together for 5 minutes to help break down the espresso. Then, mix in the eggs, sour cream, and vanilla. Add the dry ingredients and mix until combined.
• Prepare the Cream Cheese Filling: Beat the cream cheese, vanilla, powdered sugar, and heavy cream until smooth and creamy.
• Make the Espresso Crumb: Combine the espresso powder, brown sugar, and flour. Next, cut in the cold butter until a crumbly mixture forms.
• Assemble the Cake: Grease a 9-inch springform pan with 3-inch sides. Spread a portion of the cake batter evenly into the bottom. Add the cream cheese filling, then carefully spread the remaining cake batter over it. Finally, sprinkle all the espresso crumb topping evenly over the cake. Do not add any crumb topping between the cake and cream cheese layers.
• Bake and Glaze: Bake according to the recipe’s confirmed oven temperature and baking time. Once the cake has cooled, mix the powdered sugar and maple syrup until smooth and drizzle over the top.

• Beat the espresso with the butter: Cream the butter, sugar, and espresso powder together for the full 5 minutes. This helps incorporate the espresso into the cake batter.
• Use room-temperature ingredients: Softened butter and cream cheese mix more easily, giving you a smoother batter and filling.
• Keep the butter cold for the crumb: Cold butter helps create those delicious little crumbs instead of a smooth paste.
• Layer carefully: Spread the cream cheese filling gently over the first layer of batter. Then, add the remaining batter without mixing the layers together.
• Save the crumb for the top: Unlike some traditional coffee cakes, this one has all the espresso crumble on top, not in the middle.
• Cool before glazing: Let the cake cool so the maple glaze doesn’t completely melt into the topping.

• Make it gluten-free: Use 1:1 gluten-free flour instead of all-purpose flour. For the cake batter, increase the baking powder to 3 teaspoons as specified in the recipe.
• Use milk: If you don’t have heavy cream, milk works as a substitute in the cream cheese filling.
• Add more maple flavor: For a stronger maple finish, use pure maple syrup in the glaze.
• Skip the glaze: The espresso crumb topping and sweet cream cheese filling already add plenty of flavor, so you can leave off the glaze if you prefer something less sweet.

• Refrigerator: Because of the cream cheese filling, store leftover Coffee Latte Coffee Cake in an airtight container in the refrigerator for up to 4 days.
• Freezer: Once completely cooled, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. For best results, freeze without the maple glaze.
• Reheating: For a warm slice, microwave for 10–15 seconds at a time until heated through. Alternatively, enjoy it chilled or let it come to room temperature before serving.
• Make Ahead: This coffee cake is great for making ahead! Bake the day before, allow it to cool completely, and refrigerate. Then, add the maple glaze just before serving.