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Learn how to make at home with our Chef Bhumika
Ingredients:
50 gms Brown Sugar
1 tsp Instant Coffee Granules
1 tsp Cinnamon Powder
½ cup All Purpose Flour (80 gms)
¼ cup Light Brown Sugar (50 gms)
¼ tsp Cardamom Powder
1 tsp Instant Coffee Granules
¼ cup Butter (56 gms)
1¾ cups All Purpose Flour (227 gms)
¼ tsp Baking Soda (5 gms)
1¼ tsp Baking Powder
Warm Water
½ tbsp Instant Coffee Granules (56gms)
⅓ cup Sour Cream (85 gms)
50 gms Yogurt
50 ml Milk
½ cup Sugar (100 gms)
⅜ cup Dark Brown Sugar (75gms)
⅛ cup Oil (28 ml)
6 tbsp Butter (85 gms)
165℃ 30 minutes
Learn how to make at home with our Chef Bhumika
Ingredients:
50 gms Brown Sugar
1 tsp Instant Coffee Granules
1 tsp Cinnamon Powder
½ cup All Purpose Flour (80 gms)
¼ cup Light Brown Sugar (50 gms)
¼ tsp Cardamom Powder
1 tsp Instant Coffee Granules
¼ cup Butter (56 gms)
1¾ cups All Purpose Flour (227 gms)
¼ tsp Baking Soda (5 gms)
1¼ tsp Baking Powder
Warm Water
½ tbsp Instant Coffee Granules (56gms)
⅓ cup Sour Cream (85 gms)
50 gms Yogurt
50 ml Milk
½ cup Sugar (100 gms)
⅜ cup Dark Brown Sugar (75gms)
⅛ cup Oil (28 ml)
6 tbsp Butter (85 gms)
165℃ 30 minutes
Category
🛠️
LifestyleTranscript
00:00 A buttery cake with a kick of coffee, hint of spices and a crumbly top is all you need
00:06 to wake up from that afternoon slump.
00:08 Let's see how to make this coffee crumble cake.
00:12 The first component that we are going to make goes in the center of the cake.
00:16 It has a huge hit of coffee along with a little bit of cinnamon and brown sugar.
00:22 So those are the three ingredients that you need for your first component.
00:25 So to this bowl of brown sugar, I'm going to add coffee.
00:28 This is instant coffee that I'm using in the entire recipe.
00:32 But if you want, you can use real coffee as well.
00:35 Not here, but in the batter.
00:37 Next I'm adding in powdered cinnamon.
00:39 And all you have to do is simply mix this.
00:42 Our first component is ready.
00:43 Let's move on to the second one.
00:45 I'm going to start with a little bit of flour.
00:48 The second component is a crumble that will go on top of the batter.
00:52 So as it bakes, it's going to get really crunchy.
00:55 The next ingredient is brown sugar.
00:58 Remember the hint of spice that I was speaking about?
01:00 We added cinnamon in the first component.
01:02 In the second one, we're adding cardamom.
01:04 Next, I'm adding in instant coffee powder again.
01:07 So each component is going to have lots of coffee.
01:10 And before I add in butter, I'm just going to lightly mix this.
01:16 Now to turn this into a crumble, I'm going to add in butter.
01:19 For this recipe, I'm using salted butter.
01:21 That's why I'm not adding any pinch of salt to the entire recipe.
01:25 But if you're using unsalted butter, make sure you add a little bit of salt just to
01:29 balance things out.
01:30 Roll the butter around into this dry mixture, making sure it crumbles as I'm moving it around.
01:38 So the reason I'm using a fork first is so that the butter doesn't stick to my hands
01:42 or melt because of the heat of my hands.
01:44 So very lightly, I'm just going to mix it.
01:47 The butter has started breaking already and has started to form smaller lumps.
01:52 Now that this has a sandy texture, I'm going to take the fork out and switch over to my
01:57 fingers.
01:58 I'm lightly going to just toss everything around.
02:01 Take a little bit of the mixture in your hands and press it.
02:05 It should form a ball and then when you try to break it, it should crumble again.
02:09 So your crumble is now ready.
02:11 Let's move on to the third component now.
02:16 Time to make the third component.
02:17 We're going to make the batter.
02:19 So for that, I'm going to start with our dry ingredients.
02:21 I have flour over here to which I'm adding baking soda and baking powder.
02:29 Make sure whenever you're baking, you're using the correct measurements while baking so that
02:33 your end product is nice.
02:35 Now that the dry ingredients are out of the way, let's move on to the wet ingredients.
02:43 First I'm going to make a shot of coffee.
02:45 So I have a little bit of water here.
02:47 This is warm water.
02:49 So next I'm adding in instant coffee.
02:53 Now I'm going to add in sour cream.
02:56 Make sure all the ingredients that you're using are at room temperature.
02:59 Otherwise it's going to curdle while you're making the batter.
03:02 Next I'm adding in yogurt.
03:04 Whenever you're using yogurt in cakes, make sure it is very thick and it's not very thin
03:09 like homemade yogurt.
03:10 I'm going to give this a quick mix just to get rid of all the lumps from the sour cream
03:15 and yogurt.
03:16 They might look a little grainy, but it's fine.
03:19 Nothing to worry about.
03:21 Next I'm adding in milk.
03:28 Those are our wet ingredients.
03:31 Now it's time for the last bit.
03:33 Now today I'm using a mixture of white and brown sugar because brown sugar adds a nice
03:38 earthy flavor to the cake.
03:40 But if you want, you can go for all white sugar or all brown sugar as well.
03:44 That's our brown sugar.
03:46 I'm using dark brown sugar today.
03:48 Next I'm going to add in oil and lastly some salted butter.
03:53 This again is soft and at room temperature.
03:56 Time to cream this.
03:57 Today I'm using an electrical whisk, but you can also do this by hand.
04:01 So just start on low speed so that the sugar doesn't fly out everywhere.
04:05 Start on low and then move on to medium and then high.
04:15 The mixture has started to turn pale and fluffy.
04:18 I'm just going to scrape down the bowl once so that nothing is stuck on the side.
04:24 And I'm going to whisk this again for a couple of minutes.
04:34 Now I'm going to scrape this down and add in half of my wet ingredients.
04:38 Now I'm going to use a whisk to bring this all together.
04:42 The wet ingredients might not mix completely with the butter mixture because obviously
04:46 butter and water don't mix together.
04:49 But it's fine.
04:50 Don't worry about it.
04:51 It's all going to come together once you add the dry ingredients.
04:54 Now I'm just going to lightly mix the dry ingredients first and then add half of it.
05:00 Now using a spatula, I'm going to just plainly mix it.
05:04 No need to fold or anything.
05:06 Just mix it while scraping the sides.
05:08 When almost all the flour is mixed in, add in the rest of your wet ingredients.
05:13 Make sure you scrape down the bowl because all this is the part of the recipe.
05:23 Time to add in the last bit of our dry ingredients.
05:26 Now if you don't know anything about baking and you're wondering why we are doing this
05:30 in so many parts, then let me tell you why.
05:33 If you add in the wet and dry ingredients all together, they're going to form tiny lumps
05:37 of flour and tiny pockets of flour.
05:40 This is going to give you a not so good batter.
05:43 It might not rise evenly and all the ingredients will not get incorporated properly.
05:48 Now dry ingredients are in, so we're going to use a spatula to mix this.
05:54 Make sure you're not over mixing the batter because if you over mix, your cake might end
05:58 up being tough and not so soft.
06:01 So that is our third component.
06:04 So our first, second and third components are ready.
06:08 Now it's time to assemble it into the loaf pan.
06:10 So I'm going to start with the third component, which is the batter.
06:14 Now since this batter has a lot of butter in it, I'm not going to butter my pan.
06:19 So there is nothing on this, but you should know that this is a nonstick pan.
06:24 So that's why I'm not lining it at all.
06:26 In case you're using an aluminum pan or a glass one, please butter it or use a parchment
06:31 paper.
06:32 So first I'm adding in half the batter.
06:41 Now I'm just going to level this and push the batter up from the sides.
06:46 So the reason that I'm doing this is so that when I add in my ribbon, which is the first
06:51 component, it doesn't break the batter into half and give us two parts of a cake.
06:57 So from the sides, the batter will touch each other and keep the cake intact.
07:01 Now I'm just going to add in our ribbon mixture.
07:04 This was dark brown sugar, coffee and cinnamon.
07:07 You may or may not need all of it depending on the kind of pan that you're using.
07:12 I'm just using half of this mixture because my pan is a little narrow.
07:16 Now I'm going to top this off with the rest of my batter.
07:19 Just add it in chunks so that it doesn't erode the bottom layer.
07:25 After adding all the batter, just use your spatula to even the top layer out.
07:29 No need to be fussy here.
07:31 Now I'm going to top this off with our crumble mixture.
07:34 So just take your crumble and add it all over this.
07:40 Now just because I'm a little extra, I'm going to take the first component and spread it
07:45 over the crumble.
07:47 This is going to add a little bit of crunch along with that buttery crumble.
07:51 Now it's time to bake this at 165 degrees Celsius.
07:56 I'm using a low temperature here because the batter is quite thick and heavy.
08:00 So this is going to take a lot of time to cook through the center.
08:04 Now let's put this in the oven.
08:06 And as usual, my oven is preheated.
08:26 The coffee crumble cake has baked perfectly.
08:29 Now I'm going to cool this on a rack so that it cools down properly from the bottom as
08:33 well.
08:34 This is going to take about 30 to 40 minutes.
08:37 Let's unmold this beauty.
08:38 I'm going to turn this over onto a chopping board and just lift the pan.
08:43 Because it's nonstick, it's very easy to just lift it up.
08:47 Let's slice through and have a look inside.
08:55 The slice looks absolutely perfect.
08:57 That ribbon that we added in the center has a nice wavy effect and it looks absolutely
09:02 delightful.
09:03 I can't wait to dig in.
09:05 I read somewhere that a beautiful day begins with a cup of coffee.
09:09 Let me make your afternoons better as well with a slice of this coffee cake.
09:13 Try this recipe out and let me know how it turns out.
09:16 I'll see you next time.
09:17 [MUSIC PLAYING]