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Crumb Coffee Poke Cake
Recipes
Crumb Coffee Poke Cake
9 servings
about 1 hour total (Active 15 minutes)

Ingredients

  • 8 oz frozen whipped topping
  • ½ cup unsweetened cold brew coffee
  • ½ cup vanilla coffee creamer
  • ½ cup chocolate-covered espresso bits
  • 15 oz Bakery New York Style Crumb Cake
  • 2 teaspoons instant espresso powder

Steps

    1. Thaw whipped topping. Combine cold brew and creamer. Chop espresso bits coarsely. Invert cake onto serving plate (crumb on bottom).
    2. Use handle of wooden spoon to poke about 12 holes into cake, then pour coffee mixture slowly over cake, getting into holes. Cover and chill 30 minutes.
    3. Stir (fold) espresso powder gently into whipped topping until blended; spread mixture evenly over cake. Sprinkle with espresso bits and serve.
Other Preparation Methods


      • Dessert: Crumble cake over your favorite yogurt, pudding, or ice cream.
      • Fondue: Cut cake into 1-inch cubes and dip into melted chocolate.

    Amount per ⅑ recipe serving: Calories 350, Total Fat 20g, Sat Fat 10g, Trans Fat 0g, Chol 20mg, Sodium 170mg, Total Carb 38g, Fiber 1g, Sugars 14g, Protein 3g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%