COFFEE AND CREAM MARBLED COFFEE CAKE
Makes 1 (9-inch) cake
Enriched with bittersweet chocolate and espresso, this Coffee and Cream Marbled Coffee Cake will take your morning beverage to new, delightful heights. Espresso Streusel adorns the top of this creamy, rich cake, adding a textured crunch to each bite.
1¼ cups (284 grams) unsalted butter, softened
2¼ cups (450 grams) granulated sugar
5 large eggs (250 grams), room temperature
1 tablespoon (13 grams) vanilla extract
3 cups (375 grams) all-purpose flour
2½ teaspoons (12.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¾ cup (180 grams) sour cream, room temperature
3 ounces (85 grams) 60% cacao bittersweet chocolate, melted and cooled slightly
3 tablespoons (21 grams) instant espresso powder
Espresso Streusel (recipe follows)
1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in
