Recipes

Mini Coffee Cakes

In Pamela Crane’s novel, Little Deadly Secrets, there was not a lotttttt of food references (aside from Doritos, a health shake, and bacon wrapped scallops). HOWEVER there was a lot of talk about coffee… each of the women seemed to have a low-key coffee addiction (don’t we all?) so we thought it would be the perfect chance to share our favorite coffee cake recipe.

These mini coffee cakes are moist, buttery, and decadent. Our deadly little secret for making them so delish? Almond extract in the glaze. Here is the recipe:

Ingredients

For the coffee cakes:

  • 1 mini muffin tin
  • 1 1/2 cup sifted all purpose flour
  • 1/2 cup dark brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp baking soda
  • 4/2 cup whole milk
  • 1/3 cup melted butter
  • 2 eggs

For the coffee crumbs:

  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 stick salted butter
  • 1/2 tsp pumpkin spice seasoning
  • 1 tbs espresso powder

Optional (but highly suggested) Glaze:

  • 1 tbs whole milk
  • 1tsp almond extract
  • 3/4 cup powdered sugar

Steps

  • Preheat oven to 350 degrees; use butter or cooking spray to grease your mini muffin tin and set aside
  • In a large bowl combine the flour, dark brown sugar, baking powder, cinnamon, nutmeg, and baking soda; whisk so that all ingredients are combined
  • In another bowl, whisk together the eggs, melted butter, and whole milk; add the wet ingredients to the dry ingredients and whisk until combined (don’t over mix!)
  • In a separate bowl make the coffee crumbs by combining all ingredients and mixing until small crumbs begin to form (you can also use your hands for this
  • Sprinkle about a teaspoon of the coffee crumbs into the bottom of each muffin mold; then pour a small bit of cake batter on top of the crumbs, leaving enough room so that the mini cakes can rise. Save the extra coffee crumbs to use as a topping
  • Place the cakes in the oven for about 10-15 minutes or until they have risen and turned golden
  • Remove cakes from the oven and set aside to cool; while the cakes are cooling mix the glaze by whisking together the powdered sugar, milk, and almond extract in a small bowl
  • Once the cakes have cooled, you can cut the top of each (where it has risen) so that they are even… this will also make sure the crumb topping stays better
  • Flip the cakes over so that the cut side is on the bottom. Top each cake with the remainder of the coffee crumbs and glaze. Enjoy with a nice hot cup of coffee!