Cinnamon Espresso Coffee Cake

Ingredients

Double Shot Espresso Cake

• 648 gr. sugar
• 260 gr. butter
• 454 gr. cake flour
• 454 gr. bread flour
• 41 gr. baking powder
• 20 gr. salt
• 214 gr. eggs
• 270 gr. milk
• 648 gr. sour cream
• 50 gr. PreGel Coffee Costa d’Oro Traditional Paste (Espresso)

Cinnamon Crumble

• 210 gr. brown sugar
• 112 gr. sugar
• 4 gr. salt
• 10 gr. PreGel Cinnamon Traditional Paste – 58472
• 5 gr. cinnamon, ground
• 227 gr. butter, melted
• 350 gr. all-purpose flour

Method

Double Shot Espresso Cake

1. Cream together butter and sugar.
2. Sift dry ingredients together.
3. Add eggs slowly to butter.
4. Alternate adding dry ingredients and wet ingredients beginning with and ending with dry.
5. Divide mix in half, and mix PreGel Coffee Costa d’Oro Traditional Paste (Espresso) with half.
   Put the plain batter into the pan first, then swirl the coffee batter into it.

Cinnamon Crumble

1. Mix sugar, brown sugar, salt, cinnamon and PreGel Cinnamon Traditional Paste.
2. Add the melted butter and mix until combined.
3. Add flour and mix until combined.
4. Crumble onto top of cake and bake at 180 °C for about 30′.

Source: http://www.pregelrecipes.com/