Coffee cake is a delicious buttery cake sandwiched between a layer of cinnamon crumb filling in the middle and a crumble topping. A crumble topping on baked bars, muffins, pies or cakes just reconstructs it into another level of deliciousness.
If you think that this is another baking recipe with coffee as an ingredient then think again. Dissimilar to its name, it is not made with coffee at all. In fact the name is given because it is generally enjoyed alongside a warm cup of coffee.
I made this cake with almond flour and coconut flour for a healthier alternative. I first experimented baking with alternative flours in 2020. This is also a great option for those on a low-carb or gluten-free diet.
Tips for making a coffee cake
- If you are not using a fine almond flour and it is a bit clumpy then whisk or sift the dry ingredients first before adding it to the wet ingredients.
- Make sure that the butter for the crumble mixture is very cold. Soft butter will cause the topping to spread whilst it bakes. Refrigerate the crumble mixture before you make the cake batter so that the butter can stay cold.
- This cake can be stored in an airtight container in the fridge for a week. Alternatively wrap leftover slices in clingwrap, place in a freezer-safe airtight container and freeze for 3 months.
Coffee Cake
Buttery, light and delicious.
Ingredients
Coffee Cake
- 2½ cups almond flour
- 2 tbs coconut flour
- ½ cup brown sugar
- 2½ tsp baking powder
- 125 g unsalted butter (melted)
- ¼ tsp salt
- 3 large eggs
- 1 tsp orange zest
- 1 tsp vanilla essence
Cinnamon Crumble Mixture
- 85 g cold salted butter
- 1⅓ cup almond flour
- ½ cup brown sugar
- 1 tsp cinnamon
Glaze
- 1 cup icing sugar
- 2 tbs orange juice
Instructions
Cinnamon Crumble Mixture
- Combine the almond flour, sugar and cinnamon to a bowl and whisk through. Cut in the cold butter using a fork or you can use your hands until it resembles a crumb mixture. Refrigerate until needed.
Coffee Cake
- Preheat oven to 180°C and spray and line a 20cm square baking dish.
- In a mixing bowl cream the butter and sugar until pale and fluffy. Add the eggs one at a time until combined. Then add vanilla essence and orange zest and continue to mix.
- In a separate bowl combine the almond flour, coconut flour, baking powder and salt and whisk. Gently add the dry ingredients to the wet ingredients and fold in with a spatula until well incorporated.
- Add half of the batter to the prepared baking dish and evenly sprinkle the cinnamon crumble mixture on top. Gently add the remaining batter on top and sprinkle with the remaining cinnamon crumble mixture evenly on top.
- Bake for 30 minutes until the skewer comes out clean. Allow the cake to cool slightly before adding the glaze.
Glaze
- In a small mixing bowl combine the icing sugar and orange juice and mix with a small whisk or tablespoon until it thickens and becomes pourable. Drizzle over the cake. Lift out of baking dish, slice and serve.
