Churro Coffee Cake
featured in 7 Days 7 Ways To Have Coffee Desserts
Swirled with cinnamon sugar and topped with a sweet and crunchy streusel, this churro coffee cake makes for a magical morning. Drizzle it with a spiced chocolate sauce and cajeta, a Mexican caramel sauce. Then serve it with–yup, you guessed it–coffee!
Tasty Team
82% would make again
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 12 servings
Topping
- ½ cup brown sugar (100 g)
- ½ cup cornflakes (60 g), crushed
- ¼ cup whole wheat flour (35 g)
- 1 tablespoon McCormick® Ground Cinnamon
- 2 teaspoons instant espresso powder
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Filling
- ½ cup brown sugar (100 g)
- ½ cup granulated sugar (100 g)
- 2 tablespoons McCormick® Ground Cinnamon
- 2 teaspoons instant espresso powder
- 1 teaspoon unsweetened cocoa powder
Cake
- 1 ½ cups granulated sugar (300 g)
- ½ cup brown sugar (100 g)
- 1 ½ sticks unsalted butter, softened
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 tablespoon McCormick® vanilla extract
- 3 large eggs
- 2 cups all purpose flour (250 g)
- ⅔ cup whole wheat flour (85 g)
- 1 ¾ cups sour cream (180 g)
Spiced Chocolate Sauce
- 2 teaspoons ancho chile powder
- ¾ cup dark chocolate chips (130 g)
- ½ cup heavy cream (120 mL), hot
- 1 cup cajeta (240 mL), dulce de leche
Special Equipment
- 1 baking sheet, 9 x 13 x 2-inch (22 x 33 x 5 cm)
Nutrition Info
- Calories 486
- Fat 18g
- Carbs 75g
- Fiber 8g
- Sugar 40g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.
- Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.
- Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.
- Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.
- Add the eggs, 1 at a time, beating between each addition until fully incorporated.
- In a small bowl, mix together the all-purpose and whole wheat flours.
- Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.
- Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.
- Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.
- Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.
- Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.
- Enjoy!
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