Unlike most coffeecakes, this Coffee Crumble Cake actually has coffee in it. Coffee lovers, rejoice!
Check out Jennifer’s recipe for the instructions. Here are the measurement conversions.
For the Cake:
150g (10 Tablespoons) butter, softened
130g (2/3 cup) brown sugar
1 egg yolk, extra
150g (1¼ cups) plain flour, sifted
1 teaspoon baking powder
1 tablespoon instant coffee
1 teaspoon hot water
60ml (1/4 cup) buttermilk
For the Crumple Topping:
40g (1/3 cup) plain flour
1/2 teaspoon ground cinnamon
30g (2 tablespoons) brown sugar
30g (2 tablespoons) cold butter, cut into small pieces
30g (1/4 cup) coarsely chopped pecans
18cm round (7 in)
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