Coffee Cake Recipes with Aerial Resupply Coffee

Hey, coffee lovers! It’s Brian here, your friendly neighborhood coffee blogger and former Army veteran. Today I’m going to share with you some of my favorite coffee cake recipes that use Aerial Resupply Coffee roasts. If you haven’t heard of Aerial Resupply Coffee, you’re missing out on some of the best coffee in the world. They are a veteran-owned company that supports our nation’s heroes with premium and gourmet coffee. They have a variety of roasts and flavors to suit every taste and mood. You can check out their website here and order some of their amazing coffee here.

Coffee cake is one of those classic treats that goes perfectly with a cup of joe. It’s sweet, moist, and crumbly, with a cinnamon swirl and a vanilla glaze. It’s great for breakfast, brunch, or snack time. And it’s even better when you use Aerial Resupply Coffee roasts to enhance the flavor and aroma of the cake. Trust me, once you try these recipes, you’ll never go back to regular coffee cake again.

Here are three coffee cake recipes that I love to make with Aerial Resupply Coffee roasts. They are easy, delicious, and guaranteed to impress your friends and family.

1. Fire Watch Medium Roast Coffee Cake

This recipe uses Fire Watch Medium Roast, which is one of my favorite roasts from Aerial Resupply Coffee. It has a smooth and balanced flavor with hints of caramel and nuts. It’s perfect for any time of the day, especially when you need to stay alert and focused.

This coffee cake has a rich and buttery texture, with a generous layer of brown sugar and cinnamon crumb topping. It’s moist and fluffy, with a subtle coffee flavor that complements the sweetness of the cake.

Here’s what you need to make this recipe:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup Fire Watch Medium Roast coffee, brewed and cooled
• 1 teaspoon vanilla extract

For the crumb topping:

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons Fire Watch Medium Roast coffee, brewed and cooled

Here’s how to make it:

1. Preheat oven to 350°F (177°C) and grease a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream, coffee, and vanilla extract and mix well.
6. Gradually add the flour mixture and stir until well combined.
7. Spread the batter evenly into the prepared pan.
8. To make the crumb topping, combine the flour, brown sugar, cinnamon, and salt in a small bowl.
9. Cut in the butter with a pastry blender or a fork until coarse crumbs form.
10. Sprinkle the crumb topping evenly over the batter.
11. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
12. Let the cake cool completely in the pan on a wire rack.
13. To make the glaze, whisk together the powdered sugar and coffee in a small bowl until smooth.
14. Drizzle the glaze over the cooled cake.
15. Cut into pieces and enjoy!

2. MOAB Double Caffeinated Medium Roast Coffee Cake

This recipe uses MOAB Double Caffeinated Medium Roast, which is one of the most popular roasts from Aerial Resupply Coffee. It has twice the caffeine of regular coffee, so it’s perfect for those who need an extra boost of energy. It has a bold and smooth flavor with notes of chocolate and citrus.

This coffee cake has a tender and moist texture, with a swirl of chocolate chips and walnuts inside. It’s decadent and satisfying, with a strong coffee flavor that wakes up your taste buds.

Here’s what you need to make this recipe:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup MOAB Double Caffeinated Medium Roast coffee, brewed and cooled
• 1 teaspoon vanilla extract

For the filling:

• 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup mini chocolate chips
• 1/4 cup chopped walnuts

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons MOAB Double Caffeinated Medium Roast coffee, brewed and cooled

Here’s how to make it:

1. Preheat oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream, coffee, and vanilla extract and mix well.
6. Gradually add the flour mixture and stir until well combined.
7. To make the filling, combine the sugar and cocoa powder in a small bowl.
8. Stir in the chocolate chips and walnuts.
9. Spoon half of the batter into the prepared pan and spread evenly.
10. Sprinkle the filling evenly over the batter.
11. Spoon the remaining batter over the filling and spread evenly.
12. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
13. Let the cake cool slightly in the pan on a wire rack.
14. To make the glaze, whisk together the powdered sugar and coffee in a small bowl until smooth.
15. Drizzle the glaze over the warm cake.
16. Let the cake cool completely in the pan on a wire rack.
17. Cut into slices and enjoy!

3. Spring Kitty Salted Caramel Mocha Coffee Cake

This recipe uses Spring Kitty Salted Caramel Mocha Coffee, which is one of the seasonal flavors from Aerial Resupply Coffee. It has a delicious blend of caramel, chocolate, and sea salt that makes every sip a treat. It’s smooth and sweet, with a hint of mocha.

This coffee cake has a soft and fluffy texture, with a layer of cream cheese filling and a topping of caramel sauce and chocolate shavings. It’s indulgent and irresistible, with a sweet and salty flavor that balances the coffee.

Here’s what you need to make this recipe:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup Spring Kitty Salted Caramel Mocha Coffee, brewed and cooled
• 1 teaspoon vanilla extract

For the filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the topping:

• 1/4 cup caramel sauce
• 2 tablespoons chocolate shavings

Here’s how to make it:

1. Preheat oven to 350°F (177°C) and grease a 9 inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream, coffee, and vanilla extract and mix well.
6. Gradually add the flour mixture and stir until well combined.
7. To make the filling, beat together the cream cheese and sugar in a small bowl until smooth.
8. Add the egg and vanilla extract and beat well.
9. Spoon half of the batter into the prepared pan and spread evenly.
10. Spoon the filling over the batter and spread evenly, leaving some space around the edges.
11. Spoon the remaining batter over the filling and spread evenly.
12. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
13. Let the cake cool slightly in the pan on a wire rack.
14. To make the topping, drizzle the caramel sauce over the cake and sprinkle with chocolate shavings.
15. Let the cake cool completely in the pan on a wire rack.
16. Cut into wedges and enjoy!

I hope you enjoyed these coffee cake recipes with Aerial Resupply Coffee roasts. They are easy to make and delicious to eat. They are perfect for any occasion, whether you want to treat yourself, impress your guests, or show your appreciation to someone special. And they are even better when you pair them with a cup of Aerial Resupply Coffee. Trust me, you’ll taste the difference.

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Thank you for reading and supporting my blog. I appreciate every one of you. And thank you to Aerial Resupply Coffee for sponsoring this post and providing me with their amazing coffee. You guys rock!

Until next time, keep calm and drink coffee. Cheers!