This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.
Though my can't-skip-it morning coffee is a recent development of my working life, I can't remember a time when I didn't love coffee. I can recall making my parents breakfast in bed, and mixing coffee crystals into tap water that was as hot I could get it and pouring a heavily sugared version for myself probably at age 6 or so.
Little did 6-year-old Ashley know that there was a bigger, better world of coffee waiting. Lately I've been somewhat of a coffee snob, only wanting overpriced brews from my local chain because I didn't know I could get the same quality at home with Lavazza!
I'm so excited to be a brand ambassador and "passionista" for Lavazza coffee. During my study abroad in 2007 I fell in love with this brand, and now I can make my own cup of Italy's favorite coffee at home! I've yet to find a coffee that tastes as fresh and rich as Lavazza---and I do drink my fair share of coffee, more than most people I know at least...
So stay tuned, I'll be posting a number of Lavazza-themed recipes and giveaways from now until December.
First up I have these gorgeous Coffee Cake Donuts. They really are the perfect accompaniment to a hot cup of Lavazza's Perfetto blend! I've always wondered--why doesn't coffee cake contain actual coffee? I felt the need to rectify this by drizzling them with espresso glaze.
I daresay it's perfetto itself ;)
Coffee Cake Donuts with Espresso Glaze
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup milk
- 4 tbsp melted butter
- 1 egg
- 1 tbsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 1/2 cup light brown sugar
- 2 tbsp flour
- 3 tbsp butter, melted
- 1/4 cup brewed espresso
- 1 cup powdered sugar
-Preheat oven to 350 degrees F. Grease a donut baking pan and set aside*
-Sift together all dry cake ingredients. In a separate bowl, whisk together all wet ingredients. Be sure the butter is melted but not piping hot, and add to wet ingredients SLOWLY so as not to cook the egg.
-Slowly add the dry ingredients to the wet, whisking to get rid of clumps. Pour batter evenly in donut wells.
-In a separate bowl, mix together the crumble topping ingredients. The topping should stick together lightly, making large crumbs. If mixture is too wet, alternatively add more sugar and flour until desired consistency is reached.
-Sprinkle topping generously over donut wells. The cakes will rise and separate, so more is better for a full coating.
-Bake for about 20 minutes, until cake is spongy and a toothpick inserted in the center comes out clean. Let cool to room temperature.
-Mix together the glaze until it is about the consistency of glue. It should be thick, but fall off the spoon. Drizzle over cooled donuts and let the glaze set.
-Serve with your favorite Lavazza coffee!
*Alternatively, you can use a muffin tin, this will make about 8 cakes.