Since it is National Coffee Day, I made one of my favorite desserts…with coffee, of course. Thanks to Splendid Table for the inspiration.

INGREDIENTS

Cake
2 1/4 cups all-purpose flour
1 tablespoon powdered espresso
3/4 cup milk
1/4 cup white sugar
1 large egg
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces and softened

Topping
18 tablespoons butter, melted
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 cups cake flour
Powdered sugar
1 tablespoon powdered espresso

Directions

Start with the cake. In bowl of stand mixer fitted with dough hook, combine flour, powdered espresso, milk, sugar, egg, yeast, and salt. Takes about 2 minutes for dough to come together on low speed.

Keep the mixer running, add butter 1 piece at a time, waiting until each piece is fully incorporated before adding next. Increase speed to medium-high and continue to mix until dough forms stretchy, web-like strands on sides of bowl. Will take about 6 minutes and dough will be sticky.

Using greased rubber spatula, transfer dough to prepared dish. Using your floured hands, press dough into even layer to edges of dish. Cover dish tightly and let dough rise at room temperature until slightly puffy, about 1 hour.

Adjust oven rack to middle position and heat oven to 350°F. Grease 13 by 9-inch baking dish.

For the topping: Ten minutes before dough has finished rising, whisk melted butter, granulated sugar, brown sugar, cinnamon, espresso powder, and salt together in bowl. Add flour and stir with rubber spatula or wooden spoon until mixture forms thick, cohesive dough; let sit for 10 minutes to allow flour to hydrate.

If dough has pulled away from sides of dish after rising, gently pat it back into place using your floured fingers. Break topping mixture into rough 1/2-inch pieces using your fingers and scatter in even layer over dough in dish.

Bake until crumbs are golden brown, wooden skewer inserted in center of cake comes out clean, and cake portion registers about 215°F in center, about 35 minutes. Transfer dish to wire rack and let cake cool completely. Using spatula, transfer cake to cutting board; cut cake into 12 squares. Dust squares with confectioners’ sugar and serve.