Crumb cake is intended to be enjoyed with coffee so why not infuse it with a little bit of coffee? Okay, there’s not actually coffee in this but there is coffee flavored liqueur and espresso powder. the browned butter in the crumb topping just elevates the warmth of this dessert by adding just a layer of complexity. Eat this with coffee, with whipped cream, vanilla ice cream, or on its own…just eat it over a plate…it is a crumb cake after all…
What to Notice
- Let’s talk about crumb toppings. They’re so versatile, simple, delicious—and hard to mess up. With any crumb topping you should be able to grab it with your hands with it holding together so, as long as it can do that, it will be amazing.
- It’s semi-important to follow the instructions on the batter to get a moist cake, but feel free to add a little more espresso powder or cinnamon to appeal to your taste!
- With any glaze, its viscosity is key. If it’s too thin, don’t panic, just add more powdered sugar. Too thick, just add a teeny bit more milk!
Servings: 8 Servings
Ingredients
For The Cake:
- 1 1/2 cups AP flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup full-fat sour cream
- 1/4 cup whole milk
- 1 Tablespoon vanilla extract
- 2 Tablespoons coffee liqueur
For The Crumb:
- 1 cup AP flour
- 1/2 cup butter browned, see below
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon espresso powder
- 1/4 teaspoon salt
For The Glaze:
- ½ cup powdered sugar
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 325 degrees
- grease a bundt pan with butter and a dusting of flour, or alternatively, baking spray.
Make The Cake:
- In a medium bowl, combine the flour, baking soda, baking powder, espresso powder and salt
- In a mixer fitted with a paddle attachment, bring together the butter and sugar until light and fluffy, about 3 minutes. add the egg and vegetable oil. add the sour cream, milk, vanilla and coffee liqueur on medium-low speed until combined. Don’t worry if the mixture looks curdled.
- with the mixture in low, add the flour mixture slowly until just combined. Set the batter aside while you make the crumb topping.
Make The Crumb:
- Begin by adding the butter to a pan over medium-low heat. melt the butter and cook it, stirring regularly until the butter begins to change color. The butter will begin bubbling, let it bubble away and remove about 30 seconds after the bubbling sound stops. This should take 8-10 minutes—it happens fast so keep watch!
- Combine all dry ingredients for the crumb then pour in the browned butter and combine with a fork, leaving some bigger chunks
Assemble The Cake:
- Transfer half the cake batter to the prepared bundt pan and spread evenly. Crumble half the crumb topping over top this layer. Add the remaining batter, then finish with the remaining crumb, pressing down slightly with your hands.
- crumble the crumb topping over the cake batter and press down slightly.
- bake for about 23-25 minutes. remove from the oven, while it is cooling, make the glaze.
- Make The Glaze:
- Combine 1/2 cup powdered sugar with 1 tablespoon milk and whisk to combine. Drizzle over the completely cooled cake.
