This past weekend I made a Coffee Crumb Cake for church. I’ve made this cake a few times before, and every time I do I come home with a empty baking pan. If you felt like sharing, make this cake the night before and take it to work with you the next day. Pair it with your favorite coffee, and you will be good to go.
Ingredients:
1 package of French vanilla cake mix
2 teaspoons vanilla
3 eggs
1/2 cup coconut oil
1 cup of cold brewed strong coffee (I used Don Francisco’s Carmel Creme)
For the Crumb Topping:
2 cups whole wheat flour
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 Tablespoon instant coffee
1/4 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened, cut into small chunks
Directions:
Pre-heat oven to 350 degrees, grease your baking pan
Prepare the cake mix as directed on the box; However, substitute the water for the coffee, vegetable oil with the coconut oil, and add the vanilla extract to the mix.
Bake for 20 minutes
While your cake is baking, mix together the flour, sugar, brown sugar, instant coffee, and cinnamon.
Using a knife, cut the butter into small chunks, and mix them into the dry ingredients until it resembles coarse crumbs.
Take your cake out of the oven and sprinkle mixture over the cake evenly.
Bake the cake for additional 20 minutes or until a toothpick inserted in the center comes out clean.
Let it cool the cut and serve
Adapted from Maxwell House Coffee, Drinks, and Desserts cookbook.
I made this batch for some of the Moms in my neighbor.
This cake is delicious, and the coffee taste is barely there. It’s a great crowd pleaser for breakfast and brunch parties. Adding coffee to your baked goods is a great way to get the caffeine kick without the caffeine taste.
I highly recommend not eating this at night though. Only you will be up bouncing off the walls 😉