COFFEE CAKE ESPRESSO GLAZE AND CARDAMOM CRUMBLE

Coffee Cake with Espresso Glaze and Cardamom Crumble

For the cake:

Nonstick cooking spray

1 cup sugar

12 tablespoons unsalted butter

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream

For the glaze:

2 tablespoons brewed coffee

1 1/2 teaspoons instant espresso powder

3/4 cup confectioners’ sugar

For the crumble:

1/4 cup plus 1 tablespoon light brown sugar

2 tablespoons sugar

4 tablespoons unsalted butter, melted

1/4 teaspoon ground cardamom

Pinch of salt

1/2 cup plus 3 tablespoons all-purpose flour

1/2 cup roughly chopped toasted pecans

Directions

1.

To make the cake: Preheat the oven to 350˚F. Spray an 8-inch bundt cake pan with nonstick cooking spray. Using a stand mixer fitted with the paddle attachment, beat the sugar and butter in the mixer bowl at medium-high speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time and mixing well between each addition, and then add the vanilla.

Sift the flour, baking powder, baking soda, and salt into another large bowl. Add the dry ingredients to the butter mixture in 3 batches and mix until just combined between each addition. Add the sour cream and mix until completely incorporated.Pour the batter into the bundt pan and bake until a knife inserted near the middle of the cake and comes out clean, about 30 minutes. Let cool on a wire rack for about 15 minutes and then invert the cake onto the rack and allow to cool completely.

2.

To make the glaze: Stir the coffee and espresso powder in a small bowl until the powder has completely dissolved.

Stir in the confectioners’ sugar. If the glaze is too thick, add a splash of regular brewed coffee or water.

3.

To make the crumble: Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine both sugars in a medium bowl.

Add the butter, cardamom, and salt and mix until well combined. Add the flour and mix to form a pebbly consistency.

Stir in the pecans. Scatter the crumble evenly over the lined baking sheet and bake until toasted, about 5 minutes.

Remove from the oven and set aside to cool.

4.

To serve: Drizzle the glaze over the top of the cake. While the glaze is still wet, press the crumble into the glaze to set for 10 minutes before serving.