Coffee Crunch Cake

Coffee Crunch Cake

original recipe:

  • 60g plain flour
  • 40g light brown sugar or demerara
  • 40g cold unsalted butter, diced
  • 170g unsalted butter, softened
  • 170g caster sugar
  • 3 eggs, lightly beaten
  • 1/2 tsp vanilla extract
  • 4 Tbl (60ml) strong espresso or instant coffee, cooled
  • 100g almond meal
  • 100g self raising flour, sifted
  • 1/2 tsp baking powder (sifted with the self raising flour)


Preheat oven to 150°C. Grease and line a 20cm round baking tin (springform or loose-bottomed).

To make the crumble, stir the flour and sugar to combine. Rub the butter into the flour with your fingertips until coarse breadcrumbs. Set aside.

Cream the butter and sugar together until pale, light and fluffy. Add beaten eggs, a little at a time, mixing well after each addition. Add vanilla and coffee and mix to combine.

Add the almond meal and fold until incorporated. Do the same with both the flour and baking powder and fold until combined.

Spoon into prepared cake tin and level the top. Sprinkle the crumble evenly over the surface and bake for 50-60 minutes or until the skewer comes out clean and the crumble is lightly golden.

Cool in tin for 10 minutes, before removing it from the tin and cooling it on a wire rack.

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