Coffee Crumb Cake

Coffee Crumb Cake
Soft, spiced, and finished with a golden coffee crumble.

This rich, tender cake is layered with a cinnamon-coffee swirl and topped with a buttery crumb infused with cardamom and espresso. Perfect for morning tea, an afternoon pick-me-up, or served warm with a scoop of vanilla ice cream for dessert.

Makes: 1 cake (21cm round tin, 8cm deep)
Serves: 8–10
Prep time: 20 minutes
Bake time: 45–50 minutes
Total time: 1 hour 10 minutes

Ingredients

For the Coffee Ribbon

• 1½ tbsp packed light brown sugar

• 1 tsp ground cinnamon

• 1½ tsp instant coffee granules

For the Coffee Crumb Topping

• 80g (⅝ cup) all-purpose flour

• 50g (¼ cup) packed light brown sugar

• 1 tsp instant coffee granules

• ⅜ tsp ground cardamom

• ⅛ tsp kosher salt

• 57g (2 oz) unsalted butter, room temp, cut into small cubes

For the Cake Batter

• 227g (1¾ cups) all-purpose flour

• 1¼ tsp baking powder

• ¾ tsp kosher salt

• ¼ tsp baking soda

• 85g (⅓ cup) sour cream

• 57g (¼ cup) strong brewed coffee

• 1½ tsp instant coffee granules

• 1 tsp vanilla extract

• 85g (6 tbsp) unsalted butter, room temp

• 28g (2 tbsp) neutral oil (vegetable or grapeseed)

• 100g (½ cup) granulated sugar

• 75g (⅜ cup) packed light brown sugar

• 2 large eggs, room temp

Method

1. Preheat the Oven
Set your oven to 175°C (350°F). Grease and line a 21cm round cake tin with baking paper.

2. Mix the Coffee Ribbon
In a small bowl, stir together the brown sugar, cinnamon, and instant coffee. Set aside.

3. Make the Crumb Topping
In another bowl, combine the flour, brown sugar, coffee granules, cardamom, and salt. Add the cubed butter and rub it in with your fingers or a pastry cutter until the mix resembles coarse breadcrumbs. Chill in the fridge while you prepare the batter.

4. Stir the Wet Ingredients
In a jug or small bowl, mix together the sour cream, brewed coffee, instant coffee granules, and vanilla extract.

5. Cream Butter, Oil & Sugars
In a stand mixer (or using hand beaters), cream together the butter, oil, granulated sugar, and brown sugar on medium speed until pale and fluffy — about 2–3 minutes.

6. Add the Eggs
Beat in the eggs one at a time, scraping down the bowl between additions.

7. Combine the Batter
In a separate bowl, whisk the flour, baking powder, salt, and baking soda.
With the mixer on low, add the dry ingredients in three parts, alternating with the wet mixture — starting and ending with the dry. Mix just until combined (don’t overmix!).

8. Layer the Cake
Spread half of the batter into your prepared tin. Sprinkle over the coffee ribbon mix, then spread the remaining batter on top. Finish with the crumb topping, scattering it evenly across the surface.

9. Bake
Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

10. Cool & Serve
Cool in the tin for 15 minutes before turning out onto a wire rack. Serve warm or at room temperature — it’s even better the next day.

Serving Notes
This cake keeps beautifully for a couple of days. Serve it plain, or add a dollop of whipped cream or ice cream for dessert. The crumb topping stays crisp and fragrant with a gentle reheat.

Enjoy – Del x