And I do mean coffee cake, as in there's coffee in both the cake and the glaze. This is an easy recipe for a great snack cake for a mid-afternoon pick up.
1/2 cup butter
1 cup sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup instant coffee dissolved in 2/3 cup water
1/2 cup chocolate chips
Coffee Glaze: Dissolve 3 tablespoons instant coffee in 3 tablespoons of milk. Add 1 1/2 cups powdered sugar and stir until smooth.
In a large bowl, beat butter, sugar, and eggs with a mixer until fluffy. Mix together flour, cinnamon, baking powder, and baking soda; add to butter mixture and beat until well blended. Add coffee and stir until well blended. Spread batter evenly in a greased 9x13 inch baking pan. Bake in a 350 degree oven until center springs back when lightly pressed, about 50 minutes (but check after 30 minutes). While hot, sprinkle 1/2 cup of chocolate chips on top of cake and spread the chocolate evenly when the chips have melted. Pour the glaze on top of melted chocolate. Glaze will harden if left to set for a couple of hours, which gives the cake a nice crunchy top. Glaze will soften if stored airtight, making the cake very moist, but this doesn't detract from the cake in anyway. Assuming you had any leftover cake to store.
Who says you can't drink your coffee and eat it, too?