Cinnamon & Coffee Crumble Cake
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Cinnamon & Coffee Crumble Cake
Prep Time30 Minutes
Servings10
Cook Time60 Minutes
Ingredients
280g plain flour for the cake and 100g for the crumble
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 for the cake and ½ tsp for the drizzle
75ml milk for the cake and 1 - 2 tbsp for the drizzle
90g soft light brown sugar for the crumble and 90g for the filling
80g cold butter, cubed
1 tbsp ground cinnamon
1 tbsp coffee powder for the filling and 1 tbsp for the drizzle
40g pecans, chopped
150g icing sugar
Directions
INGREDIENTS
- 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:
- 100g plain flour
- 90g soft light brown sugar
- 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
METHOD
- 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.
- 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.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a hand whisk, beat the butter and sugar together until really light and fluffy.
- Gradually add the eggs a little bit at a time, beating until incorporated. Fold in the flour mix, then the yoghurt and vanilla.
- Gradually beat in the milk, until you have smooth thick batter.
- 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.
- 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.
- For the drizzle, mix together the icing sugar, milk, coffee powder and vanilla then drizzle over the cake. Cut into squares and to serve.
30 minutes
Prep Time
60 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Dunnes Stores My Family Favourites Plain Flour 2kg
€1.59€0.80/kg
Dunnes Stores Baking at Home Baking Powder 200g
€1.15€5.75/kg
Don Carlos Finest Fine Sea Salt 360g
€1.59€4.42/kg
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Baking at Home Caster Sugar 500g
€1.65€3.30/kg
Dunnes Stores 6 Irish Free Range Eggs Medium
€1.95€0.33 each
Dunnes Stores Low Fat Natural Yogurt 500g
€0.69€1.38/kg
Taylor & Colledge Organic Vanilla Bean Paste 65g
€7.59€116.77/kg
Dunnes Stores Irish Whole Milk 500ml
€0.65€1.30/l
Dunnes Stores Baking at Home Light Brown Soft Sugar 500g
€1.25€2.50/kg
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Nescafe Gold Blend Espresso Instant Coffee 190g
SAVE €3.09
€8.50 was €11.59€44.74/kg
Dunnes Stores Baking at Home Pecan Nut Halves 100g
€2.50€25.00/kg
Dunnes Stores Baking at Home Icing Sugar 500g
€1.00€2.00/kg
Recipe
INGREDIENTS
- 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:
- 100g plain flour
- 90g soft light brown sugar
- 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
METHOD
- 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.
- 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.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a hand whisk, beat the butter and sugar together until really light and fluffy.
- Gradually add the eggs a little bit at a time, beating until incorporated. Fold in the flour mix, then the yoghurt and vanilla.
- Gradually beat in the milk, until you have smooth thick batter.
- 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.
- 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.
- For the drizzle, mix together the icing sugar, milk, coffee powder and vanilla then drizzle over the cake. Cut into squares and to serve.