Tully's True Coffee Cake

April 2, 2015

Coffee cake is usually served with coffee but doesn't contain any actual coffee in it.  Tully's true coffee cake mixes freshly brewed coffee into both the cake batter as well as the glaze.  If you are addicted to good coffee, then you will soon crave this delicious breakfast cake.

Tully’s® Coffee Cake
Courtesy of Keurig


For the streusel:
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup walnuts or pecans

For the cake:
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
6 ounces Tully’s® Italian Roast, cold
3/4 cup sour cream
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups sugar
3 large eggs

For the glaze:
2 ounces Tully’s® Italian Roast, cold
2 1/2 cups powdered sugar, sifted


Step 1: Brew 8 ounces Tully’s® Italian Roast (available in bags, K-Cup® and Vue® packs).

Step 2: Place in refrigerator to cool for at least 2 hours prior to using.

Step 3: Preheat oven to 350° F.

Step 4: Butter and flour either a Bundt pan or a 13x9 inch baking pan and set aside.

Step 5: Prepare streusel o Finely chop nuts, and then combine with sugar and cinnamon and set aside for later use.

Step 6: Prepare dry ingredients of cake.  Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix well and set aside.

Step 7: In a separate bowl prepare, combine 6 ounces cold Tully’s® Italian Roast, vanilla, and sour cream. Whisk and set aside.

Step 8: In a separate bowl, beat together the softened butter and 1 3/4 cups sugar until fluffy and light. o If using a standing mixer, beat on medium for about 5 minutes. If using a hand mixer, beat on medium for about 10 minutes.

Step 9: Then, mix in 1 egg at a time on the low setting. Combine the coffee, vanilla, and sour cream mixture (previously set aside) with the butter, sugar, and egg mixture. Combine wet and dry ingredients in the following manner, stirring after each step: Combine 1/3 of dry mix with 1/2 wet mix and stir. Add 1/3 dry mix and remaining wet mix and stir. Add the remaining dry mix and stir. Scrape down the sides of the bowl to ensure the batter is well mixed. · Pour half of the batter into your baking pan. Add all of the streusel mixture, spread in an even layer. Top with remaining batter.

Step 10: Bake at 350° for about 60 to 70 minutes, until golden brown and the cake begins to pull away from sides of pan, and a knife or skewer, once inserted, comes out cleanly.

Step 11: Transfer cake to a wire rack to cool for about 10 minutes.

Step 12: Then, if using a Bundt pan, invert cake onto rack or a serving plate; carefully remove pan (gently slide a knife around the side of the pan if necessary to loosen cake) and let cake cool completely.

Step 13: For glaze, mix sifted powdered sugar with remaining 2 ounces of cold Tully’s® Italian Roast until smooth. Drizzle over cooled cake. Let glaze harden for a few minutes, and then serve (with even more Tully’s® Italian Roast paired with it).

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