Cinnamon & Coffee Crumble Cake

Method

1. 1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with parchment paper.
   
2. 2. Make the crumble topping by pulsing the flour, sugar and cinnamon in a food processor. Add the cold chunks of butter and keep pulsing until you have a chunky crumb like texture. Transfer to a bowl, cover and chill until ready to use.
3. 3. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
4. 4. With a hand whisk, beat the butter and sugar together until really light and fluffy.
   
5. 5. Gradually add the eggs a little bit at a time, beating until incorporated. Fold in the flour mix, then the yoghurt and vanilla.
   
6. 6. Gradually beat in the milk, until you have smooth thick batter.
7. 7. Spoon half of the batter into the prepared tin. Mix the cinnamon, coffee powder, brown sugar and pecans together and scatter ¾ of the mixture over the top of the cake mixture. Top with the rest of the cake mixture.
8. 8. Mix the remaining ¼ of the filling mixture with the crumble mixture and stir to combine. Sprinkle the crumble mixture over the top of the cake and bake in the oven for 50 minutes to an hour, or until a skewer inserted into the cake comes out clean. Set aside to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
   
9. 9. For the drizzle, mix together the icing sugar, milk, coffee powder and vanilla then drizzle over the cake. Cut into squares and to serve.
   
   
   

• Desserts & Baking
• Cinnamon Coffee Crumble cake

Ingredients

• US
• METRIC