This Coffee Crumble is a great teacake with a cuppa. The Choc Chips, Coffee & carmelised crumble are a winning combo!
Method
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Preheat oven to 170 degrees.
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Line springform tin with baking paper. This makes it much easier to remove once cooked with the crumble top.
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Melt butter in saucepan over medium heat, add coffee dissolved in boiling water and bring to the boil. Remove from heat and set aside.
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Sift all dry ingredients and add butter & coffee, mix well with wooden spoon.
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Lightly whisk eggs, add milk mix together and pour into coffee cake batter.
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Stir until well combined. Pour into cake tin top with crumble topping covering the batter completely.
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To make the crumble topping.
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Place brown sugar, flour, coffee, cinnamon in a mixing bowl. Melt butter and stir through flour mix (it should look like wet sand). Add half the choc chips, mix again.
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Top crumble mix covering the batter completely.
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Bake for 50 minutes or until skewer comes out clean.
Recipe Hints and Tips:
- Coffee Crumble is suitable for freezing for up to 2 months.
- Store in an airtight container for up to 4 days.
- You can use plain instant coffee or go find your favourite flavour, ours is Vanilla Coffee and yes we are addicted here at SAHM HQ!
