Coffee Streusel Cake with Sweet Glaze
A tender coffee-flavored cake topped with crunchy streusel and finished with a sweet glaze. The coffee adds depth without overwhelming sweetness, while applesauce keeps the crumb moist and light. Perfect for breakfast, afternoon coffee, or dessert gatherings. The streusel creates delightful texture contrast, and the glaze adds an elegant finishing touch that makes this cake special enough for company yet simple enough for everyday baking.
Ingredients
- 1 ⅓ cups sugar
- ⅓ cup brown sugar
- ½ cup oil
- 4 eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla sugar
- ½ teaspoon salt
- 1 cup soy milk
- 2 ½ tablespoons coffee, dissolved in 2 tablespoons water
- ½ cup applesauce, unsweetened
- 3 tablespoons oil
- 1 cup flour
- ½ cup sugar
- ½ teaspoon coffee
- 4 teaspoons hot water
- 1 cup confectioners sugar
- 1 tablespoon oil
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Beat sugars and oil together
- 3
Add eggs, beating well after each addition
- 4
Add dry ingredients alternately with wet ingredients and mix until well combined
- 5
Add applesauce at the very end and mix just until folded in
- 6
Pour into a greased tube pan
- 7
Mix all streusel ingredients together by hand in a small bowl
- 8
Sprinkle streusel onto the cake batter
- 9
Bake for 55 minutes or until toothpick inserted comes out clean and dry
- 10
Mix all glaze ingredients together in a small bowl
- 11
Add more water or confectioners sugar as needed to achieve desired consistency
- 12
Drizzle over cooled cake
Tips
Dissolve coffee in hot water completely before adding to prevent lumps and ensure even coffee flavor throughout
Don't overmix once applesauce is added to keep the cake tender and prevent a dense texture
Cool cake completely before glazing to prevent the glaze from melting and sliding off
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and glazed before serving
Serve at room temperature, cut into slices with a sharp knife
Common Mistakes
Don't overbake or cake will be dry - test with toothpick at 50 minutes
Avoid overmixing batter once flour is added to prevent tough texture
Substitutions
FAQ
Can I make this as cupcakes instead?
Yes, divide batter among cupcake liners and bake for 20-30 minutes, adjusting streusel amount accordingly.
What if I don't have vanilla sugar?
Substitute with 1 tablespoon regular sugar plus 1 teaspoon vanilla extract added with wet ingredients.
How long will this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. Freeze unfrosted cake for up to 3 months.