A few months ago I clipped out the recipe for Oui Presse's Espresso Coffee Cake from the Portland Monthly Magazine and can you guess what I did, I baked it. this little baking project has been my first of all baking I've done for all of 2017, yep, that includes all of summer and spring. why the lapse, perhaps the pull in all directions. full-time working mom. early morning gym sessions. blogging hobby. food events. a household to manage. weekends to spend doting on my kid. Just basically doing all the things. With that all said, I finally took some time away from the heaping loads of laundry, the endless to-do lists, and the nap I wanted to take to reacquaint myself with my oven. Taking the time to get back to the nitty-gritty of what this blog started out as, a food blog, was a wonderful feeling. The measuring of ingredients, the smell of baked goods, and finally, eating of said baked goods, it's all a part of the process and it's a process I enjoy. Let it be known I was happy to find myself back in my kitchen, I hope to mend this broken relationship, and soon.  

I've never visited Oui Presse but I've heard rave reviews about this quaint coffee shop nestled between Castagna, and a pet supply store.  And, have you, too, heard about the chocolate chip cookies and the pb & j royale, I hear they are ones to blow your socks off. After reading the way Portland Monthly beautifully described this espresso coffee cake, I just had to make it. 

Dark swirls of actual espresso and crunchy, sweet, coffee-soaked crumble topping made with batter-dredged hazelnuts—proof that you can have your coffee and eat it, too.
— www.pdxmonthly.com


1 c. sugar

2 sticks butter, at room temperature

3 eggs

1 tsp. vanilla extract

2 3/4 c. flour

2 tsp. baking soda

1 tsp. salt

1/4 c. buttermilk

1 c. sour cream

1/4 c. strong coffee (or a double shot of espresso)

3/4 c. brown sugar

3/4 c. whole, unroasted hazelnuts


preheat oven to 375 degrees fahrenheit. grease or spray a 10 by 4 1/2 inch tube pan. in a stand mixer fitted with a paddle attachment, or using a handheld mixer, cream butter and sugar at medium-high speed just until combined; about 1-2 minutes. add eggs and vanilla, and beat until incorporated, scraping down the sides, about 60-90 seconds. remove bowl from mixer, and fold in the rest of the dry ingredients using a spatula. fold in the buttermilk and sour cream. using the mixer again, pulse on low speed 3 or 4 times, or until there's no visible flour remaining. if using a stand mixer, remove bowl.  make a well in the center of the batter, pour in coffee, and fold in with a few swirls. pour batter into pre-sprayed pan.

pour nuts and brown sugar in the same mixing bowl you just used to make the batter (don't clean it), and mix with the batter-covered paddle or beaters on low speed for a few seconds, or until the nuts are well coated. distrubute evenly over the cake. bake for 38 minutes, or until the topping is browned and a skewer inserted in the middle of the cake ring comes out clean. the coffee cake will keep at room temperature, wrapped, for up to three days. 


recipe copied from march 2017 issue of portland monthly magazine, link to direct recipe here!