Imagine waking up to the enticing aroma of freshly brewed espresso wafting through your kitchen, mingling with the warm, sweet scent of a freshly baked coffee cake. This isn’t just any coffee cake; it’s an indulgent creation that brings together the rich allure of espresso with a delicate touch of lavender. Using modern gadgets like an immersion blender and a silicone mold, this recipe is not only easy to follow but also ensures a stunning presentation. Let’s dive into this delightful dessert!
Ingredients
For the Espresso Coffee Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup brewed espresso, cooled
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
For the Whipped Lavender Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp culinary lavender buds
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch silicone baking mold or a standard rectangular baking pan.
In a large mixing bowl, combine the softened butter and granulated sugar. Using an immersion blender, whip them together until light and fluffy. This modern gadget not only saves time but gives your batter a smooth texture.
Add the eggs, cooled espresso, sour cream, and vanilla extract to the bowl, blending well until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
To create the streusel topping, mix the brown sugar, flour, melted butter, and cinnamon in a medium bowl. If you’re using nuts, fold them in now. The combination of butter and sugar will create a lovely crumbly topping that will add texture to your cake.
Pour half of the coffee cake batter into the prepared baking mold, spreading it evenly. Sprinkle half of the streusel topping over the batter. Then, carefully add the remaining batter on top, followed by the rest of the streusel.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the mold for about 10 minutes before transferring it to a wire rack.
While the cake is cooling, prepare the whipped lavender cream. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and culinary lavender buds. Using an electric mixer, beat the mixture until soft peaks form. This fragrant addition will elevate your dessert to a whole new level.
Once the cake is completely cool, slice it into squares and serve with a generous dollop of whipped lavender cream on top. The combination of espresso and lavender will tantalize your taste buds and impress your guests.
Enjoy this exquisite espresso-infused coffee cake as a perfect brunch treat or an afternoon indulgence, and revel in the delightful balance of rich coffee flavors with an aromatic twist!