Coffee Crumb Cake

Are you a coffee or tea person? Actually I love both but I absolutely need coffee to wake me every morning and a whiff of unmistakable coffee aroma perks me up anytime!

Before my trip to KL, I gave this coffee crumb cake recipe a try. This crumble topping gives this bake a crunch with a wonderful aroma of pecans and cinnamon. This is just perfect with a cup of tea in the afternoon~

Lost my source of recipe but it is very similar to the recipe from Diana’s Desserts

Baking this was a pleasure; the method is easy and my home smells divine when the cake is getting ready in the oven!



1 cup all-purpose flour
1 cup light brown sugar, packed
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans

1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup sugar
3 small eggs
1 1/2 teaspoons vanilla
2 cups all purpose flour
1 small sachet of instant coffee powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk

How to

Preheat oven 170C. Butter and flour into 9 x 13 pan, set aside.

Make topping by combining flour with brown sugar and cinnamon in mixing bowl and rub in the butter. Mixture should have consistency of moist sand. Add pecans and mix well.

In another bowl combine flour, baking powder and salt.

In separate large bowl, cream butter, brown sugar, sugar with mixer until smooth and fluffy. Add eggs, vanilla and mix well.
Add dry mixture to moist ingredients, a little at a time. Add milk and mix well.

Spoon batter into pan and sprinkle crumb topping over batter until batter is completely covered. Bake cake for 50 minutes or until edges begin to turn light brown.

Warm love,


Jo said...

Sounds like a great recipe and nothing better than a coffee cake that has streussel on top. Yum!

Starningblue said...

Absolutely, I scooped more streussel onto my slice of cake :D

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