The perfect cake to accompany your espresso

There is no better way to accompany your coffee than a piece of fluffy cake. Okay maybe some cookies.

So if you love everything about espresso, its taste, its smell, the energy it gives you, here you will see the perfect espresso cake!

Materials:

For the cake:

• 100 grams of unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 cups flour for all uses
• 1 teaspoon baking powder
• Κι teaspoon baking soda
• Or teaspoon of salt
• 1 cup sour cream

For the crumble:

• 1 cup brown sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons cinnamon powder
• 2 teaspoons vanilla extract
• 1. Cup flour for all uses
• Or teaspoon of salt
• 8 tablespoons unsalted butter, melted

Implementation:

Preheat the oven to 200 degrees. Put some butter in a cake pan so that the mixture does not stick.

In a bowl of a mixer, beat the butter with the sugar on medium speed until it becomes a light and fluffy mixture, about 3 minutes. Add the eggs and stir to combine. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add these dry ingredients to the liquid mixture in three additions, alternating with the cream and starting and ending with the dry ones. Set the mixture aside while you make the crumble.

To make the crumble, in a medium bowl, mix the brown sugar, espresso and cinnamon. Set aside about ⅔ of this mixture for the middle layer of the cake. Add the flour and salt to the rest of the mixture and mix until smooth. Add the melted butter and mix until combined.

Spread half the dough on the prepared form and then add the mixture with the brown sugar on top. Fill with the rest of the mixture, and at the end the crumble.

Bake for 45 to 55 minutes at 180 degrees. Try with a knife until the middle of the cake is not wet.

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