Cinnamon Swirl Coffeecake with Espresso Glaze

Classic coffeecake, swirled with ribbons of cinnamon sugar and topped with crunchy streusel, is elevated with a sweet espresso glaze.

Makes 10 to 12 servings

3 cups flour

1 1 ⁄4 cups granulated sugar

1 tablespoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3 eggs

1 cup buttermilk

1⁄4 cup sour cream

3⁄4 cup (1 1⁄2 sticks) unsalted butter, melted

For the filling:

1⁄2 cup granulated sugar

2 tablespoons packed brown sugar

2 tablespoons ground cinnamon

For the streusel:

1 1⁄2 cups flour

3⁄4 cup sugar

1⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, melted

For the glaze:

1 1⁄2 cups powdered sugar

2 tablespoons espresso powder dissolved in 1 tablespoon water

1 tablespoon milk

Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.

Combine dry ingredients in a large bowl. In a separate bowl, whisk eggs, buttermilk and sour cream until combined. Whisk in melted butter. Add wet ingredients to dry and stir with a spatula or wooden spoon until combined. Batter will be very thick.

Make filling: Combine all ingredients.

Make streusel: Combine flour, sugar and salt in a bowl. Add melted butter and stir until mixture is moistened and clumps together.

Spread half the batter in bottom of prepared baking pan. Sprinkle filling over batter. Add remaining batter, using a spatula to spread it evenly. Top with streusel. Bake in preheated oven 50 to 60 minutes until a tester inserted into center comes out clean. Remove pan to a rack to cool.

Make glaze: Sift powdered sugar into a bowl. Add espresso and milk and whisk until smooth. Add more milk, a few splashes at a time, until glaze reaches desired consistency.