Rich Coffee Cake

Ingredients

• 2.5 cups All-purpose flour (For the cake batter)
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Ground cinnamon (For the cake batter)
• 1 cup Unsalted butter, softened (Original recipe quantity. (226g))
• 2 cups Granulated sugar (Original recipe quantity. (400g))
• 4 units Large eggs (Original recipe quantity)
• 2 tablespoons Molasses (Original recipe quantity)
• 1 teaspoon Vanilla extract
• 1 cup Milk
• 1 tablespoon Instant coffee powder (Dissolved in 1 tablespoon hot water)
• 0.5 cup All-purpose flour (For the streusel topping)
• 0.5 cup Light brown sugar, packed (For the streusel topping)
• 0.5 teaspoon Ground cinnamon (For the streusel topping)
• 0.25 cup Unsalted butter, cold and cubed ((56g))
• 0.5 cup Chopped nuts (optional) (Such as walnuts or pecans, for streusel)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line with parchment paper.
2. 2In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Add 1/4 cup cold, cubed unsalted butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. If using, stir in 1/2 cup chopped nuts. Set aside.
3. 3In a separate medium bowl, whisk together 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
4. 4In a small bowl, dissolve 1 tablespoon instant coffee powder in 1 tablespoon hot water. In a liquid measuring cup, combine 1 cup milk, the dissolved coffee, and 1 teaspoon vanilla extract.
5. 5In a large bowl, using an electric mixer, cream together 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
6. 6Beat in the 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in 2 tablespoons molasses until fully combined.
7. 7With the mixer on low speed, gradually add the dry ingredients (from Step 3) to the wet ingredients, alternating with the milk mixture (from Step 4), beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Do not overmix.
8. 8Pour the cake batter evenly into the prepared 9x13 inch baking pan. Sprinkle the streusel topping (from Step 2) evenly over the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This allows the cake to set and prevents it from crumbling.