Coffee Crumb Cake

Special equipment

8in cake pan or springform pan (lined with parchment and greased)

Stand mixer or handheld mixer 

Ingredients

Crumb topping

120g all purpose flour

80g light brown sugar

70 g (about 5 tbsp) unsalted butter (softened/slightly melted)

2 tsp cinnamon

1/4 tsp kosher salt

Cinnamon sugar middle layer

30g light brown sugar

1 tsp cinnamon

Cake batter 

240g all purpose flour

113g (1 stick) unsalted butter (softened, room temp)

140 g light brown sugar

40g granulated sugar

2 large eggs (about 100g, room temp)

2 tsp baking powder  

2 tsp vanilla extract

1 tsp espresso powder (or ground coffee)

1/2 c buttermilk (room temp)

¼ tsp kosher salt

+Powdered sugar for topping once baked and cooled

  Method

1. Preheat oven to 350 F, prepare cake pan – grease and line with parchment paper (cut a circular piece and two thin longer pieces to cross over so that the cake is easier to remove)  

2. Make crumb topping – melt butter in microwave or stove top (just until softened, some pieces are okay) and combine all crumb ingredients in a bowl and mix with spoon or fingers to form a crumbled texture, set aside

3. Make cinnamon sugar – combine cinnamon and sugar in bowl, set aside

4. Make cake using a stand or handheld mixer. In mixing bowl, cream butter and sugar until light and fluffy

5. Add eggs and vanilla, mix to combine

6. Add flour, baking powder, espresso powder, and salt to the bowl with wet ingredients, mix to combine (can do all at once or two additions, doesn’t really matter)

7. Add buttermilk, mix gently until combined (batter will be on the thick side)

8. Spread half of the cake batter in prepared pan, evenly sprinkle with all of the cinnamon sugar, spread remaining batter on top

9. Coat top evenly with the crumb topping mixture

10. Bake at 350 F for about 45-55 min, (baking temp can vary, start with 45 min and then test with toothpick, bake longer if needed)

11. Once cake is cooled, dust top with powdered sugar

*Recipe notes

- Fruit variation: gently fold in about 1-2 cups frozen or fresh blueberries/raspberries as a last step once the batter is made 

- Spice variation: add ground cardamom to crumb topping mixture and/or the cinnamon sugar 

- Can omit espresso powder if you don’t have any on hand or don’t like espresso flavor. The 1 tsp adds a nice hint of coffee flavor. Can also sub the espresso powder for finely ground coffee

- Crumb troubleshooting: if crumb mixture is too wet, add flour 1 tbsp at a time. If too dry, add an extra tbsp of melted butter

- Recipe was tested using an 8in cake pan but can use something slightly bigger or an 8x8 square pan

- Recipe uses a stand mixer, can use a handheld mixer as well. Try not to overmix the cake batter, once ingredients are incorporated, use a rubber spatula or wooden spoon to finish mixing. Mixing by hand was tested but cake may be more dense with less air incorporated. 

- Cake batter consistency is on the thick side! The crumbs will sit on top perfectly rather than sinking in

- Bake for 45 min at first, then use a toothpick to test whether more baking time is required (if baking longer, do it in 5min increments)

- Make the crumb topping first, the butter will cool as you prep the batter and cinnamon sugar. Once you’re ready to assemble you’ll have more prominent crumbles. If you find the mixture too wet, just add a flour in tiny amounts until a crumbly texture forms 

- If you don’t have any store-bought buttermilk, make some. To make ~ ½ c buttermilk, combine 1 ½ tsp of vinegar (apple or white) OR lemon juice with ½ c milk, mix, let it sit for at least 5 min before using