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desserts-baking

Coffee Crunch Cake

A twist on a classic coffee cake.

60 8
Coffee Crunch Cake | DonalSkehan.com, A twist on a classic coffee cake.

desserts-baking

Coffee Crunch Cake

A twist on a classic coffee cake.

Tuesday, August 16, 2016

For the base:

200g self raising flour

150g caster sugar

1tbsp instant espresso powder

1tsp baking powder

150g butter, in cubes, softened

2 large free range eggs

50ml milk

1 tsp vanilla extract

For the crunch topping:

50g caster sugar

50g plain flour

50g butter, chilled and cut into cubes

1 tsp instant espresso powder

20cm springform baking tin

Parchment paper

Medium sized bowl

Large bowl

Electric hand mixer

60 mins
Serves 8

A great coffee cake recipe should be in the arsenal of any good home cook and this one with a crunchy crumble topping is the perfect side serving to tea and sympathy.

 

Preheat the oven to 180˚C/350˚F/Gas Mark 4. Grease and line a 20cm springform baking tin with parchment paper.
Place all the ingredients for the topping in a medium sized bowl, rub the butter into the dry ingredients to create a breadcrumb like texture and set aside.
In a large bowl combine all the dry ingredients. Make a well in the centre of the bowl and break in the 2 eggs and add the butter, milk and vanilla extract. Using an electric hand mixer beat together until well combined.
Pour the mixture into the prepared tin and scatter the crunch topping evenly over the mixture. Bake in the oven for 40 minutes or until golden and a skewer comes out clean.
60 mins
Serves 8

Ingredients

For the base:

200g self raising flour

150g caster sugar

1tbsp instant espresso powder

1tsp baking powder

150g butter, in cubes, softened

2 large free range eggs

50ml milk

1 tsp vanilla extract

For the crunch topping:

50g caster sugar

50g plain flour

50g butter, chilled and cut into cubes

1 tsp instant espresso powder

You'll Need

20cm springform baking tin

Parchment paper

Medium sized bowl

Large bowl

Electric hand mixer

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  • Adrija Jha

    Love this recipe so much! I have a tiny question though. Why do we use softened butter instead of melted butter here? Thanks a ton Mr Skehan! You’re amazing! Much love.