coffee crumb cake coffee crumb cake Israeli Kitchen You'll want to make coffee crumb cake every morning, just for the scent. (Photo: Sarah F. Berkowitz)

Coffee crumb cake

A perfectly moist vanilla cake with tons of sweet, cinnamon streusel – best served with a steaming cup of coffee.

Print
  • Yield: 1 bundt cake
  • Prep time: 10 minutes
  • Cook time: 50 minutes

Bakers tend to try to outdo each other (and themselves) with elaborate creations – but some occasions call for a simple, easy cake which tastes anything-but-simple served fresh and warm from the oven.

This is one of those classic cakes that just can’t go wrong – no dairy or nuts for the allergic folks, no chopping, whipping or glazing required. One bowl, one fork, and you’re good to go!

Did I mention this cake doubles as a heavenly air freshener? When the last crumb is gone and the scent is fading, you’ll know it’s time to whip up another batch…

Ingredients

    For cake:

  • 2 eggs
  • 1 cup coconut milk
  • 1 1/2 cup sugar
  • 1 cup coconut or vegetable oil
  • 4 teaspoons baking powder
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • For crumb topping:

  • 2 1/2 cup white whole wheat flour
  • 2 cups sugar
  • 1/4 cup cinnamon
  • 1 cup coconut or vegetable oil
  • 1 tablespoon vanilla

Directions

Preheat oven to 350° F. Spray and flour a Bundt pan and set aside.

In a large bowl, beat eggs and milk until fully blended.

Pour sugar, oil, baking powder, flour, cinnamon and salt over milk mixture and beat gently just until incorporated. Pour into Bundt pan.

Mix together crumb topping ingredients. Sprinkle about 1/2 of these crumbs onto the cake, and save the rest in a freezer bag for the next time you make this recipe (or use for a sweet muffin topping).

Bake for 45-55 minutes, or until cake is set. Watch carefully in the last few minutes, as you don’t want to overbake this cake.

Cool on wire rack, slice and enjoy!

coffee crumb cakeAll you need is coffee, and your breakfast (or lunch, or midday snack) is complete. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Breakfast

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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