Coffee crumble cake was invented in 1960s German bakeries to use stale coffee grounds—waste became Europe's favorite dessert.
Coffee Crumble Cake
Indulge in this delightful coffee crumble cake, where every bite bursts with rich flavor and a satisfyingly tender crumb. Featuring a luscious blend of freshly brewed coffee and velvety sour cream, topped with a crunchy cinnamon-spiced crumble, this cake is sure to become your new go-to treat for any occasion. Perfect for pairing with your morning brew or enjoying as an afternoon snack!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 113 g butter (soft at room temperature) / 1/2 cup butter (114 g)
- 60 g melted butter / 4 tbsp butter (56 g)
- 2 eggs (room temperature)
- 120 g Greek yogurt / ½ cup Greek yogurt (plain, full-fat) (or use plain yogurt) (120 ml)optionalor use plain yogurt
- 1 tbsp milk (15 ml)optional
🫙Pantry Staples(8)
- 1.5 tsp baking powder (7.5 ml)
- 100 g brown sugar (packed) / ½ cup brown sugar (packed) (100 g)
- 70 g brown sugar / 1/3 cup brown sugar (66.6 g)
- 160 g all-purpose flour / 1 ¼ cups flour (156 g)
- 85 g all-purpose flour / 2/3 cup flour (83.4 g)
- 50 g granulated sugar / 1/4 cup granulated sugar (50 g)
- 40 g powdered sugar / 1/4 cup powdered sugar (50 g)optional
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 2.5 tbsp instant coffee dissolved in 1.5 tbsp hot water (37.5 ml)
👨🍳 Instructions
- 1
In a bowl, mix all-purpose flour, brown sugar, and melted butter until it forms a crumbly mixture.
- 2
Place the crumble mixture in the fridge to chill while you prepare the cake batter.
- 3
Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
- 4
In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- 5
Add 1 tsp of vanilla extract and 2 room-temperature eggs, one at a time, beating well after each addition.
- 6
Mix in Greek yogurt and the instant coffee dissolved in hot water until smooth.
- 7
In a separate bowl, whisk together flour, baking powder, and salt. Sift the dry ingredients into the wet ingredients.
- 8
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter.
- 9
Pour the batter into the prepared 8-inch cake pan and smooth the top with a spatula.
- 10
Sprinkle the chilled crumble topping evenly over the batter.
- 11
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 12
In a small bowl, mix powdered sugar with 1 tbsp of milk until smooth. Drizzle the glaze over the cooled cake.
💡 Pro Tips
- ✓Dissolve instant coffee in water at 185-200°F to extract maximum flavor compounds without creating bitterness from over-extraction.ingredient185-200°F
- ✓Chill your crumble mixture for at least 30 minutes so butter firms up, preventing it from melting into the cake and creating distinct textural layers.timing30 minutes minimum
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 25-30% air volume, creating the cake's tender crumb structure.technique3-4 minutes, 25-30% air incorporation
- ✓Use Greek yogurt at room temperature because its acidity (pH 4.0-4.4) tenderizes gluten while cold yogurt can cause butter to seize and create lumps.ingredientpH 4.0-4.4
- ✓Stop mixing immediately when flour streaks disappear to prevent overdeveloping gluten, which creates tough, dense cake texture instead of tender crumb.technique
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Coffee crumble cake was invented in 1960s German bakeries to use stale coffee grounds—waste became Europe's favorite dessert.
Coffee Crumble Cake
Indulge in this delightful coffee crumble cake, where every bite bursts with rich flavor and a satisfyingly tender crumb. Featuring a luscious blend of freshly brewed coffee and velvety sour cream, topped with a crunchy cinnamon-spiced crumble, this cake is sure to become your new go-to treat for any occasion. Perfect for pairing with your morning brew or enjoying as an afternoon snack!
📝 Ingredients
Serves 8🥛Dairy & Eggs(5)
- 113 g butter (soft at room temperature) / 1/2 cup butter (114 g)
- 60 g melted butter / 4 tbsp butter (56 g)
- 2 eggs (room temperature)
- 120 g Greek yogurt / ½ cup Greek yogurt (plain, full-fat) (or use plain yogurt) (120 ml)optionalor use plain yogurt
- 1 tbsp milk (15 ml)optional
🫙Pantry Staples(8)
- 1.5 tsp baking powder (7.5 ml)
- 100 g brown sugar (packed) / ½ cup brown sugar (packed) (100 g)
- 70 g brown sugar / 1/3 cup brown sugar (66.6 g)
- 160 g all-purpose flour / 1 ¼ cups flour (156 g)
- 85 g all-purpose flour / 2/3 cup flour (83.4 g)
- 50 g granulated sugar / 1/4 cup granulated sugar (50 g)
- 40 g powdered sugar / 1/4 cup powdered sugar (50 g)optional
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/4 tsp salt (1.25 ml)
📦Other(1)
- 2.5 tbsp instant coffee dissolved in 1.5 tbsp hot water (37.5 ml)
👨🍳 Instructions
- 1
In a bowl, mix all-purpose flour, brown sugar, and melted butter until it forms a crumbly mixture.
- 2
Place the crumble mixture in the fridge to chill while you prepare the cake batter.
- 3
Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
- 4
In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- 5
Add 1 tsp of vanilla extract and 2 room-temperature eggs, one at a time, beating well after each addition.
- 6
Mix in Greek yogurt and the instant coffee dissolved in hot water until smooth.
- 7
In a separate bowl, whisk together flour, baking powder, and salt. Sift the dry ingredients into the wet ingredients.
- 8
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter.
- 9
Pour the batter into the prepared 8-inch cake pan and smooth the top with a spatula.
- 10
Sprinkle the chilled crumble topping evenly over the batter.
- 11
Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 12
In a small bowl, mix powdered sugar with 1 tbsp of milk until smooth. Drizzle the glaze over the cooled cake.
💡 Pro Tips
- ✓Dissolve instant coffee in water at 185-200°F to extract maximum flavor compounds without creating bitterness from over-extraction.ingredient185-200°F
- ✓Chill your crumble mixture for at least 30 minutes so butter firms up, preventing it from melting into the cake and creating distinct textural layers.timing30 minutes minimum
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 25-30% air volume, creating the cake's tender crumb structure.technique3-4 minutes, 25-30% air incorporation
- ✓Use Greek yogurt at room temperature because its acidity (pH 4.0-4.4) tenderizes gluten while cold yogurt can cause butter to seize and create lumps.ingredientpH 4.0-4.4
- ✓Stop mixing immediately when flour streaks disappear to prevent overdeveloping gluten, which creates tough, dense cake texture instead of tender crumb.technique