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Cinnamon & Coffee Crumble Cake | DonalSkehan.com
  • desserts-baking

Cinnamon & Coffee Crumble Cake

April 12

It’s a simple batter which is spiked with a spiced crunchy pecan filling and a crumbly sweet topping. The batter has natural yoghurt mixed through resulting in a wonderfully moist cake making the ideal vehicle for the sweet crumbly swirls it holds. Serve just as it is with a freshly brewed French press of coffee and if you feel indulgent, add a dollop of loosely whipped cream.

  • serves Serves 10
  • time 90mins

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.


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Ingredients

9.5oz plain flour

1 tsp baking powder

½ tsp fine sea salt

9oz unsalted butter, softened 

7.5oz caster sugar

3 free range eggs, beaten together

3oz natural yoghurt

1 tsp vanilla bean paste

75ml milk

 

For the crumble topping:

3.5oz plain flour

3oz soft light brown sugar  

1 tsp ground cinnamon 

3/4 stick cold butter, cubed 

 

For the filling:

1 tbsp ground cinnamon

1 tbsp coffee powder

3oz soft dark brown sugar

handful pecans, chopped

 

For the drizzle:

5oz icing sugar 

1 – 2 tbsp milk

1 tbsp coffee powder

½ tsp vanilla bean paste 

280g plain flour

1 tsp baking powder

½ tsp fine sea salt

265g unsalted butter, softened 

210g caster sugar

3 free range eggs, beaten together

90g natural yoghurt

1 tsp vanilla bean paste

75ml milk

For the crumble topping:

100g plain flour

90g soft light brown sugar  

1 tsp ground cinnamon 

80g cold butter, cubed 

For the filling:

1 tbsp ground cinnamon

1 tbsp coffee powder

90g soft dark brown sugar

40g pecans, chopped

For the drizzle:

150g icing sugar 

1 – 2 tbsp milk

1 tbsp coffee powder

½ tsp vanilla bean paste