This is Claire Saffitz’s Coffee Coffee Cake recipe from Dessert Person. This is easy to make ahead and freeze, which made it the perfect Christmas morning breakfast. No effort, just popping in the oven to reheat. The recipe makes ~16 servings, so the perfect dish to serve a crowd. It’s not overly sweet so you can have a slice without feeling like you had cake for breakfast. But make no mistake, there is an immense amount of sugar in this recipe :)

Overall, I’d give this a 8/10 (on my personal, subjective scale). I just don’t think I love coffee cake to begin with, and I think I would’ve preferred it a bit more cinnamon-forward. Even adding some nutmeg, or cardamon would be delicious.

Thanks so much for watching and I hope you enjoyed. Please like, comment, subscribe if you liked the video and let me know if you want to see more videos like this one 💕

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Instagram @allforthecrumbs

Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules

Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature

Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature

Chapters:
0:00 Intro
0:46 Coffee Ripple Filling
1:18 Crumble Topping
2:12 Batter
4:45 Bake
6:04 Final Product & Review

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