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Claire Saffitz Coffee Cake Recipe

Popular Claire Saffitz Coffee Cake Recipe

Josephen & Animash
Follow this Claire Saffitz Coffee Cake Recipe ingredients and directions and make a perfect Coffee Cake like Claire Saffitz.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 474 kcal

Equipment & Tools

  • 13x9” Metal Pan
  • Oven
  • Stand Mixer
  • Mixing Bowl
  • Measuring Cup
  • Measuring Spoon
  • Wire Rack

Ingredients
  

For Coffee Ribbon:

For Coffee Crumb Topping:

  • 1 ¼ cup All-Purpose Flour
  • 2 tsp Instant Coffee Granules
  • ½ cup Light Brown Sugar
  • ¾ tsp Ground Cardamom
  • ¼ tsp Kosher Salt
  • 1 Stick Unsalted Butter, Cut Into Pieces, At Room Temperature

For Cake:

Instructions
 

Make The Coffee Ribbon:

  • Toss together the ground cinnamon, brown sugar, and instant coffee in a mixing bowl. Set aside the coffee ribbon mixture.

Make The Coffee Crumb Topping:

  • Toss together the all-purpose flour, coffee granules, brown sugar, ground cardamom, and kosher salt in a medium mixing bowl. Toss in the unsalted butter to coat.
  • With your fingertips, break the butter into the dry ingredients until no butter particles are visible and the mixture is crumbly but cohesive when squeezed. Set aside the crumb topping.

For Making The Batter:

  • Whisk together the flour, salt, baking powder, and baking soda in a medium mixing bowl and set aside.
  • Whisk the sour cream, instant coffee granules, brewed coffee, and vanilla in a separate medium mixing bowl.
  • Beat the butter, granulated sugar, oil, and brown sugar in a stand mixer fitted with the paddle attachment on low until smooth.
  • Adjust the mixer's speed to medium-high and, after 5 or 6 minutes, scrape down the bowl once or twice to ensure the mixture becomes very light and fluffy.
  • Bring the mixer speed to medium, add the eggs one at a time, and beat thoroughly after each addition. You should clean the mixer's sides.
  • Mix in roughly one-third of the flour mixture on low speed until the flour is practically gone.
  • Add half of the sour cream mixture and beat just until combined.
  • In two additions, alternately add the remaining flour and sour cream mixture.
  • When no more flour can be seen, turn off the mixer and take out the bowl.
  • In order to ensure that the batter is thoroughly mixed, it should be folded over and scraped down with a flexible spatula several times.

Assemble The Cake:

  • Set aside a 13x9" metal pan that has been generously buttered on the bottom and edges. Center a rack in the oven and preheat to 350 degrees Fahrenheit.
  • Using a spatula, scrape half of the batter into the prepared pan and spread it out evenly.
  • The coffee ribbon mixture should be sprinkled over the batter and evenly distributed.
  • Drop the remaining batter and spread it evenly over the top.
  • Distribute the topping crumbs evenly over the batter.
  • Bake the coffee cake for 40 to 45 minutes, or until the top is puffed and golden brown and a cake tester or toothpick inserted into the center comes out clean.
  • Avoid overbaking. The cake center will wobble. When a tester comes out clean, take the cake out and let it cool on a wire rack.
  • After cutting it into squares, serve it.

Notes

  • However, instant espresso powder is much finer and has a stronger flavor than instant coffee granules, thus using the latter will result in an unpleasantly bitter cake.
  • You want to give the cake a lot of lift, so take your time creaming the butter, oil, and sugars in the mixer. This is an important step, and skipping it will result in a denser, less fluffy cake.

Nutrition

Serving: 1pieceCalories: 474kcal (24%)Carbohydrates: 72g (24%)Protein: 7.5g (15%)Fat: 18g (28%)Saturated Fat: 8.6g (54%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 90mg (30%)Sodium: 485mg (21%)Potassium: 229mg (7%)Fiber: 1.6g (7%)Sugar: 34.7g (39%)Calcium: 100mg (10%)Iron: 3mg (17%)
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