icebox coffee cold brew coffee cake

birmingham bloggers has been working with birmingham favorite icebox coffee to put on a fantastic recipe contest that challenges members to develop a creative recipe using icebox coffee - and man, am i glad, because i am the biggest icebox fan ever, and any excuse to buy more... i'm in.

i wrote about icebox last year, and the love affair never ended. i'm sippin' the stuff all the time. i actually drink the concentrate straight, which is horrific for my heartrate, but y'know, gives me quite the rush on a monday morning. not to mention, it tastes divine. guess i need to move up to full blown espresso drinking, huh?

so coffee cake, right? doesn't normally taste like coffee. this one does. because why not. it was super simple to make, and the flavors are present, but just subtle enough. this sweet cake can be enjoyed for breakfast if you're the "cake for breakfast" type, or an afternoon snack. yum!

icebox coffee cold brew coffee cake

for the cake:
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
3/4 cup icebox coffee cold brew concentrate
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
1 1/4 cup sugar
3 large eggs, plus 1 egg yolk

for the crumb topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon cinnamon

preheat your oven to 350 degrees.

combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl and whisk together. in another bowl, mix together icebox coffee, greek yogurt and vanilla extract until smooth.

in another bowl, beat butter and sugar together for 2-3 minutes, or until light fluffy. add eggs, one at a time, beating after each addition. next, add flour mixture and icebox coffee mixture in 3 additions, alternating each until just combined. pour batter into a loaf pan (or two!).

for the crumb topping, combine melted butter, brown sugar and cinnamon in a bowl and mix together. pour over cake batter just before baking. bake for 45-55 minutes, or until a toothpick insert comes out clean.