Extra Creamy Cold Brew Coffee Cake

Combine 3/4 cup light brown sugar (150g), 1/2 cup all-purpose flour (60g), 1/4 teaspoon coffee powder, 1/4 teaspoon ground cinnamon and 1/4 teaspoon salt in a medium bowl. Cut 4 tablespoons (57g) of cold butter into cubes and press the butter cubes into the sugar mixture until the whole mixture is crumbly. Set aside.

Combine 3/4 cup light brown sugar (150g), 1/4 cup all purpose flour (30g), 2 tsp ground cinnamon, 1/2 teaspoon espresso powder,¼ tsp salt and 1 tablespoon (14g) of melted butter in a medium bowl until combined.

Preheat the oven to 350 degrees and prep the loaf pan by greasing the pan with baking spray and then lining it with parchment paper. Set aside. Combine 1 cup (127 grams) all-purpose flour, 1 cup (127 grams) cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon fine salt in a bowl until combined. In a stand mixer, beat 1 1/2 sticks (170 grams) room temperature unsalted butter until smooth and light for about 1 to 2 minutes. Add 1/4 cup (50 grams) granulated white sugar and 1/2 cup (100 grams) light brown sugar to the butter and beat until the mixture is light and fluffy. Note: Scrape the sides of the bowl in between mixing to make sure everything is getting incorporated. Once the butter sugar mix is light and fluffy, add two room temperature eggs (one at a time) and beat until combined. Pour 1/4 cup whole milk (60 grams) and vanilla extract to your batter and mix until just combined. Gently mix in 2 whole containers of extra creamy coffee skyr 8.8 ounces (250 grams) into the wet batter until just combined. Gently fold the dry ingredients into the wet mixture and mix until just combined. Don’t overmix.

Spread half of the cake batter into the prepped loaf pan. Spread it evenly by using an offset spatula. Sprinkle the cinnamon swirl filling evenly on top of the cake batter while gently pressing it in to the batter. Spoon enough cake batter until the loaf pan is filled about little over 3/4 way. Spread it evenly. Note: You will most likely have remaining cake batter, which you can use to make some one or two mini loaf cakes or cupcakes Do not overfill your loaf pan till the top or it will overflow as it bakes. Sprinkle the cinnamon coffee streusel on top of the cake batter. Gently press the mixture in to help it stick. Bake the loaf cake for about 60 minutes or until a toothpick inserted in the center comes out clean. Note: Every oven is different so make sure you check on the cake after 50 minutes. If your loaf cake is browning too fast on top, loosely tent it with aluminum foil as it bakes. Once the loaf cake is done baking, pull it out of the oven and let it cool on a wire rack for at least an hour before removing it from the loaf pan. Once the you remove the cake, let it cook on the wire rack for another hour to let it come to room temperature.

Once the loaf cake is almost fully cooled, make your glaze. Combine 1/2 cup (65 grams) powdered sugar, 1 tablespoon of extra creamy coffee skyr, 1 tablespoon of whole milk and a pinch of salt until smooth and liquidy. Note: Add more milk as needed to get it to the consistency you like. Drizzle the glaze on top and if you’d like top your loaf cake with a little flaky salt, a sprinkle of espresso powder. Slice your loaf cake, serve and enjoy with a cup of coffee!