I feel that coffeecake (or crumb cake if you’re from NY) gets a bit of a bad rap. For some reason, it has somehow been classified as breakfast food that you eat only with your morning coffee. I think we should change that. They have so much potential, and shouldn’t be limited to one time of day. Of course, not all coffeecakes are equal.There are coffeecakes, and then there are exceptional coffeecakes. If you’ve ever had the crumb cake from Zabars’ on the Upper East Side in NYC, then you know what I’m talking about.
One issue with coffeecakes is, that they are often times not sweet enough. This is because most people do not want a sweetness overload in the morning. Does that mean if we make them sweeter, then they will be classified more as a dessert? Challenge accepted.
This coffeecake is full of coffee flavor. It is caramel macchiato coffeecake, after all. It gets that flavor from VIA instant micro-ground coffee, and the Iced Caramel Macchiato, which used used as a milk replacement. One thing that makes this cake different than most coffeecakes, is that the streusel is baked separately from the cake. This is done to keep it from getting soggy from the caramel glaze. That why it is added last. When all the elements come together, and you take a bite of this cake, you will wonder whether you’re having coffeecake, or a caramel macchiato.
You will need:
Preheat oven to 350 degrees, and line a 9×13 inch pan with nonstick foil.Set the pan aside, along with a baking sheet (for streusel)
In a small bowl, stir 1/2 cup flour and 1 cup + 2.5 Tbsp. brown sugar together.
Add the 4 Tablespoons of melted butter, and stir until a crumbly mixture begins to form.
Scatter the mixture all over the baking sheet, and bake for 7-10 minutes, or until lightly browned
Allow the streusel to cool completely, before handling.
In a medium sized bowl, whisk 3 cups of cake flour, baking powder, and salt together. Set aside.
In a large bowl mix the granulated sugar, and cooled melted butter together.
Add eggs one at a time. Mix until light and frothy.
Add Caramel Macchiato drink and coffee powder.
Gradually add the dry ingredients.
Spread into the 9×13 in pan, and bake for 34-36 minutes.
Allow cake to cool, before starting glaze (so that glaze remains thin enough to pour)
Once the cake has cooled, place dulce de leche in a microwave safe bowl, and heat for 30-45 seconds.
Stir in the sifted confectioners’ sugar and water. (I would recommend putting the glaze through a sifter, to eliminate the clusters of confectioners’ sugar that appear in the glaze.)
Once smooth, pour over cake.
Top with streusel
Wait a few minutes , before cutting and serving the cake (as this glaze will never completely set).