Coffee Streusel

1. In a small mixing bowl, mix the flour, brown sugar, espresso powder and salt.
2. Using your hands, add the cold, cubed butter into the flour mixture and squeeze the butter into the flour until it resembles crumbs. Set aside in fridge while you prepare the cake.

Coffee Coffee Cake

1. Preheat oven to 350°F and line a 8×8 or 9×9 baking pan with parchment paper.
2. In the bowl of your stand mixer, mix the sugars, melted butter, oil and vanilla on medium speed for 2 minutes. Add the eggs and mix for another minute.
3. In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda. Add the half of the flour mixture to the egg mixture and mix on low until just combined, about 10 seconds.
4. Add the sour cream and the remaining flour mixture and mix on low for another 10 seconds. Drizzle the hot coffee and mix on low until a batter forms, another 10 seconds.
5. Pour half the batter into the prepared pan. Sprinkle half the coffee streusel evenly over the batter. Pour the remaining half of the batter over the streusel, spreading it out with a spoon or spatula. Top with remaining streusel evenly over the top.
6. Bake for 30 to 35 minutes. Let the cake cool in the pan for 10 minutes before taking it out to continue cooling on a wire rack.

Drizzle

1. In a small mixing bowl, combine the powdered sugar, vanilla, coffee and maple syrup. Whisk until it forms a smooth icing.
2. With a spoon, scoop some of the icing and hold the spoon vertically above the cake. Swing the spoon so it drizzles long lines of icing across the cake. Cut the cake into squares and serve.