The Best Cannabis Coffee Cake Recipe For Coffeeholic Tokers

Caffeine is the most widely used psychoactive substance in the world. Some people drink coffee for an added boost of energy. At the same time, others simply love relishing its deep, earthen flavor and aroma, especially when paired with a decadent slice of cake. Then there’s cannabis, the second most used psychoactive drug with over 192 million users worldwide.

Marijuana is used for its recreational and medicinal properties. Like caffeine, it can undoubtedly stimulate and psych one up. Combine these two in the right amounts, and you’ll surely feel energy buzzing within your veins.

If you’re among the vast majority of people who love coffee, marijuana, and sweet desserts, you’ll definitely love this cannabis coffee cake recipe. So get your aprons and kitchens ready, because we are gonna make this heavenly marijuana treat from scratch.

Cinnamon Cannabis Coffee Cake with Streusel Toppings Recipe

Coffee cakes are moist, buttery cakes loaded with rich flavors of cinnamon and brown sugar, along with a crumbly streusel topping. Contrary to what its name suggests, the cake does not actually contain coffee as an ingredient. Instead, it was called coffee cake because it is usually served along with a cup of coffee, and together – they do taste better. Moreover, it is reasonably easy to make, so this is something most people would serve during informal occasions such as friends gathering over coffee.

Those who fancy pairing their cup of coffee with sweet, decadent edibles will surely be delighted with every bite of this cannabis-infused coffee cake. It is difficult – if not impossible – to resist the temptation of munching this delicious, easy-to-make edible all in one go. A word of caution, though. Mind your caffeine and THC dosage. It is best to pair an average THC serving with one cup of low to medium-strength caffeine brew. Any more than that and you might experience unwanted side effects, especially if you haven’t built up a tolerance to these stimulants.

• Yield: 12 servings
• Prep Time: 20 minutes
• Cooking Time: 45 minutes

Ingredients for the cinnamon filling:

• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup chopped roasted nuts (walnuts, sliced almonds, macadamia, etc.) (optional)

Ingredients for the streusel topping:

• 1 cup of sugar
• 1 and 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 6 tablespoons softened butter

Ingredients for the cake:

• 1 cup cannabutter, room temperature
• 1 cup granulated sugar
• 2/3 cup light brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3/4 cup sour cream
• 1 teaspoon kosher salt
• 3 teaspoons baking powder
• 1 1/4 cup milk
• 3 2/3 cup all-purpose flour

Ingredients for the icing glaze:

• 1/2 cup of confectioners sugar
• 2 to 3 tablespoons of milk

Equipment:

• 9″ × 13″ baking dish
• Nonstick spray
• Baking paper
• Silicone spatula
• 4 medium-sized bowls
• Hand-mixer/stand-in mixer

How To Make The Cinnamon Filling

In a medium bowl, whisk together the brown sugar, flour, and cinnamon until combined. Set aside.

How To Make The Streusel Toppings

Combine the softened butter, brown sugar, cinnamon, and flour in a bowl until it resembles coarse crumbs. Use your hands in mixing it to make sure that the butter gets well-combined with all the other dry ingredients. Set aside.

How To Make The Icing

Whisk together the powdered sugar and milk until thoroughly combined.

How To Make The Cake Batter

1. Preheat the oven to 350°F. Grease a 9″ x13″ inch baking dish with nonstick spray, then line it with parchment paper and set aside.
2. Cream the butter, granulated sugar, and light brown sugar in the bowl of your hand/stand mixer on medium speed for 2 minutes. The resulting product should appear light-colored and fluffy.
3. Beat in the eggs, vanilla, sour cream, salt, and baking powder, then mix it for another 2 minutes until the mixture is smooth and thoroughly combined. Don’t forget to scrape the bottom and sides of the bowl with a silicone spatula to make sure that all the ingredients are well-incorporated.
4. Adjust the speed of the hand/stand-in mixer to low and gradually add in about 1/2 cup of the flour and milk. Do this in alternating portions until you have poured all the milk and flour. Mix it until the batter appears smooth and lump-free.
5. Divide the batter into two equal portions. Spread half of the batter into the prepared pan.
6. Sprinkle the cinnamon filling evenly on top of the first layer. Then, spread the remaining cake batter on top of the cinnamon layer.
7. Next, scatter the streusel toppings in even layers.
8. Pop it in the oven and bake for 40-45 minutes or until the edges appear golden brown. To test if the cake is done, insert a toothpick in the center. If it comes out clean, you may take it out of the oven. If not, bake it for another 5 minutes, then test it again with the toothpick.
9. Once done, take out the baking pan and place it on a wire rack until it cools completely. Do not try to take the cake out of the pan until it cools off. Otherwise, you might damage its form as it is still too soft.
10. After the cake cools off, drizzle thin lines of the icing glaze using a spoon.
11. Slice the cake into 12 equal-sized pieces for even dosing.
12. Finally, serve it in a dessert platter with a cup of hot, immensely flavorful coffee.

Storage Guidelines

• Once baked, you can keep the coffee cake fresh in the fridge for up to 3 days. You may serve it chilled or reheated.
• If you want to prepare this coffee cake the night before baking it, simply cover the cake batter with plastic wrap, and refrigerate it overnight. Once you bake it, you will probably need to add 5 minutes to the usual 45 minutes baking time to account for the thawing of the chilled batter. As always, test doneness using the toothpick method to be sure.

Tips:

• This recipe contains possible allergens such as peanuts, eggs, and milk.
• To make this recipe gluten-free, use equal parts gluten-free flour in place of all-purpose flour.