Imagine waking up to the aroma of freshly brewed espresso wafting through your kitchen, mingling with the sweet scent of vanilla and cinnamon. This isn’t just any coffee cake; it’s a light, fluffy cloud of coffee-infused bliss that will elevate your mornings or serve as a splendid afternoon treat. Using an immersion blender and a sous vide setup to infuse the coffee flavor, this modern take on a classic coffee cake is sure to impress!
Ingredients
For the Coffee Cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup sour cream
– 2 large eggs
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon instant espresso powder
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 cup chopped walnuts (optional)
For the Vanilla Bean Glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla bean paste (or extract)
– Pinch of salt
Instructions
Prepare the espresso infusion by combining 1 cup of hot water with the instant espresso powder. Let it steep for 5 minutes. Use an immersion blender to blend the mixture until frothy and fully combined. Allow it to cool slightly.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step can be simplified by using a stand mixer fitted with the paddle attachment.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and the cooled espresso infusion. The combination will create a rich base for your cake.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and instant espresso powder. Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream. Mix until just combined. Be careful not to overmix, as this can lead to a dense cake.
If you’re using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake is cooling, prepare the vanilla bean glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and a pinch of salt until smooth. If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar.
Once the cake is cool, drizzle the glaze over the top, allowing it to cascade down the sides for a beautiful effect.
Slice, serve, and enjoy your Espresso-Infused Cloud Coffee Cake with a cup of your favorite coffee or tea. This cake is perfect for brunch or as a delightful dessert, and it’s guaranteed to become a new favorite!