Spiced Coffee Crumble Cake
Spiced cake base goes very well with the bitterness of coffee. Enjoy this truly special cake straight
out of a hot oven. You’ll love the crispiness of the crumble and beautiful aroma of coffee. A very
sophisticated coffee cake.
Ingredients (21cm cake tin):
250g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
150g cold butter, cubed
1 large egg
½ cup milk
– 2 Tsp Avalanche Franz Josef coffee made in Plunger – enjoy the rest while you bake
– 1 tablespoon sugar
– 2 tablespoons hot water
Pre-heat your oven to 180C. Line a cake tin with baking paper.
In a food processor, mix flour, baking powder, sugar and cinnamon. Add cold butter and pulse until
the mixture becomes fine crumble. Alternatively mix the dry ingredients in a large bowl and rub in
cold butter with your fingertips to make crumble.
Set aside ¼ of the crumble mixture. Add an egg and milk to rest of the crumble mixture and process
until well combined.
Make strong Avalanche plunger coffee. Measure 2 tablespoons of coffee and add sugar. Let cool.
Enjoy a cup or 2 of the remaining coffee as you bake.
Pour the cake mixture in the tin and level the top. Drizzle cooled coffee and swirl a little.
Top with the reserved crumble mixture.
Bake in the oven for 25-30 minutes, or until a skewer inserted comes out clean.