Latte Coffee Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160°C (325°F/gas 3). Coat a 23cm (9in) round springform tin (pan) with cooking spray, line the bottom with a round of parchment paper cut to fit, then coat the parchment with cooking spray as well.

Step 2

Make the crumb topping: Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl and stir until smooth. Add the flour and stir with a fork until crumbly. Refrigerate the crumb topping until ready to use.

Step 3

Make the cake: Combine the flour, baking powder, granulated sugar, espresso powder, and salt in a large bowl and whisk until smooth.

Step 4

In a separate medium bowl, whisk together the coffee, melted butter, sour cream, vanilla, and eggs to combine. Pour the butter mixture over the flour mixture and whisk gently until just combined.

Step 5

Pour the cake batter into the prepared tin (pan) and smooth the top with a spatula. Sprinkle the chilled crumb topping over the top, taking care not to pack it down. Bake until a toothpick inserted into the center of the cake comes out clean, 1 hour 30 minutes to 1 hour 40 minutes. Transfer the cake to a wire rack and let cool for 20 minutes. Carefully unmold the cake from the tin (pan) and remove the parchment paper. Transfer the cake to a serving plate and let cool completely about 1 hour.

Step 6

If you like, cut a heart shape out of the middle of a piece of parchment paper and center the cut-out over the cake. Dust the top of the cake with a thick layer of icing (confectioners') sugar, then remove the parchment to show the heart on top before serving.