Coffee Crumble

This Coffee Crumble is a great teacake with a cuppa. The Choc Chips, Coffee & carmelised crumble are a winning combo!

This Coffee Crumble is a great teacake with a cuppa. The Choc Chips, Coffee & carmelised crumble are a winning combo!

serves
8
time needed
prep cook
ingredients
16
difficulty
Medium
rating (click to rate)
4.3 based on 9 ratings, click to rate

Ingredients

  • 200 grams Butter
  • 1/2 cup Boiling Water
  • 3 tbsp Instant Coffee
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 1/2 cups Plain Flour
  • 2 tsp Baking Powder
  • 1/2 cup Milk
  • 2 Eggs

Crumble Topping

  • 75 grams Butter
  • 1 tbsp Instant Coffee
  • 1 cup Plain Flour
  • 2 tsp Cinnamon
  • 1 cup Brown Sugar
  • 1/3 cup Choc Chips


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Method

  1. Preheat oven to 170 degrees.
  2. Line springform tin with baking paper. This makes it much easier to remove once cooked with the crumble top.
  3. Melt butter in saucepan over medium heat, add coffee dissolved in boiling water and bring to the boil. Remove from heat and set aside.
  4. Sift all dry ingredients and add butter & coffee, mix well with wooden spoon.
  5. Lightly whisk eggs, add milk mix together and pour into coffee cake batter.
  6. Stir until well combined. Pour into cake tin top with crumble topping covering the batter completely.
  7. To make the crumble topping.
  8. 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.
  9. Top crumble mix covering the batter completely.
  10. Bake for 50 minutes or until skewer comes out clean.

Notes

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!

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