Coffee Crumble Cake w/ Maple Glaze

Coffee Crumble Cake w/ Maple Glaze

A coffee cake that has a tender crumb, delicious, spiced, and crisp crumble and topped with an oaky, sweet, maple glaze. I was inspired to create this recipe on my millionth rewatch of Gilmore girls besides being a brilliant show it has some epic food and will increase your coffee intake by about 5x, anyway in (S:1 EP:6 – Rory’s Birthday Parties) Luke bakes a coffee cake for Rory’s 16th birthday and every time I watched that scene I’ve wanted to make a coffee cake and this is the perfect recipe for it.

The sour cream gives this cake a moist and tender crumb, the spiced cake swirl batter gives a rich depth of flavour and the crumble has a crunchy nuttiness that reminds me of glazed or caramelised nuts that you could buy at a fair, the rich, yet sunny sweet and crisp glaze finishes this cake off perfectly. Seriously, this cake can’t last even a day in my house, it is that delicious and that beloved.

This recipe is also a great make-ahead cake and is perfect served as a brunch cake with some rich coffee to go alongside. Now, let’s talk spiced cake swirl, the cinnamon, nutmeg and coffee add such flavour and depth but also give a richness to this recipe, you could swirl it in or spread half of the plain batter in first then. the spiced batter distributing evenly and finishing off with the rest of the batter if you prefer.

This recipe is a true joy to make and is perfect for this lovely autumn/winter season, I hope you have a marvellous time baking and eating this cake while you listen to some Taylor Swift and watch the wonderful Gilmore girls!

Coffee Crumble Cake w/ Maple Glaze

Hunar Baig

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Brunch, Cake, Dessert

Servings 16 servings

Equipment

• 9×9 inch baking tray or 8inch round baking pan

Ingredients

  

Cake Batter

• 175 g butter
• 200 g sugar (1 cup)
• 1 egg
• 240 g sour cream (1 cup)
• 205 g plain flour (1 1/2 cup)
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 1/8 tsp salt
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp instant coffee (I like using nescafe azera americano, but use any instant coffee that you like just make sure it is finely ground)

Brown Sugar + Pecan Crumble

• 50 g butter (3 1/2 tbsp)
• 70 g plain flour (1/2 cup)
• 70 g light brown sugar (1/2 cup)
• a pinch of salt
• 2 tsp cornflour
• 55 g chopped pecans (1/2 cup)

Maple Glaze

• 65 g icing sugar (1/2 cup)
• 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)
• 3 tbsp maple syrup
• 1 tsp whole milk

Instructions

 

• Preheat an oven at (170 degrees celsius / gas mark 3 / 338 Fahrenheit) then grease and line a baking tray or cake pan
• Combine softened butter with the sugar until it is light and fluffy
• Then add in the egg plus the vanilla and mix well
• Sift in the dry ingredients and combine thoroughly
• Now, mix in the sour cream and make sure everything is fully combined

  Tip: If the mixture is too dry or thick you can add a couple tbsp of milk
• Take about 4 tbsp of cake batter and add in the spices and coffee, mix until well combined
• Mix together all of the crumble ingredients besides the pecans using a fork or food processor until you have a crumble like consistency
• Now add in the chopped pecans and the crumble mix is ready
• Place the plain cake batter into the tray or pan then layer on the spiced mix and swirl the two together and sprinkle on the crumble mixture evenly
• Bake for 45 – 60 minutes until a toothpick comes out mostly clean and it is golden and slightly coming away from the edges

  Tip: Turn the tray or pan a couple of times to cook the cake evenly
• Once baked take the cake out of the oven onto a cooling rack and let it cool completely
• Combine all of the glaze ingredients until smooth and at a ribbon stage
• Pour the glaze over the cake in a zig-zag pattern and let the glaze set before cutting

Notes

– Use a fine instant coffee, I like using nescafe azera as it has a strong flavour and is finely ground, If you don’t have finely ground instant coffee then you can dissolve the coffee with about 1 – 2 tsp of hot water

– Add in extra milk if the cake batter is too dry or thick

– You can use walnuts if you prefer

Keyword Cake, Cinnamon, Coffee