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Coffee Crumb Cake Recipe

Coffee Crumb Cake Recipe

Coffee crumb cake? Yes please.

We’ve teamed up with Sarah Fennel of @bromabakery to bring you this delicious recipe. By using brewed medium roast Peet's Off the Grid coffee in the batter and finely ground coffee in the brown sugar-coffee filling, it seriously puts the coffee in coffee cake 😉

Pro tip: brew a cup and sip it on the side.

Click here to find Peet’s Off the Grid medium roast coffee at a retailer near you. 

COFFEE CRUMB CAKE RECIPE

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 10 minutes 

INGREDIENTS

For the brown sugar-coffee filling:

⅓ cup packed dark brown sugar
1 teaspoon ground cinnamon
1 ½ teaspoons Peet’s Off the Grid Medium roast Coffee

For the cake:

½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sour cream
¼ cup brewed Peet’s Off the Grid coffee 

For the crumb topping:

½ cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
¼ teaspoon salt

DIRECTIONS

  1. Preheat the oven to 325°F and line all sides of an 8 x 8-inch square baking pan with parchment paper. Set aside.
  2. Make the brown sugar filling. Combine the brown sugar, cinnamon and Off the Grid coffee grounds in a small bowl. Stir to combine.
  3. Next, make the cake. In a stand mixer fit with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
  4. Turn off the mixer, then add the eggs and vanilla extract and beat at low speed, scraping down the bowl as needed.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the sour cream and coffee in 3 additions (add half the dry, then the sour cream and coffee, then the other half of the dry). It’s okay if the batter still has a few lumps in it—you don’t want to overmix.
  6. Transfer half the batter to the prepared pan, using a silicone spatula to spread it into an even layer. Sprinkle the brown sugar filling all over the batter. Spread the second half of the batter over the brown sugar. Set aside.
  7. Next, make the crumb topping. In a large bowl, add the melted butter, flour, granulated sugar, brown sugar,  and salt. Use a fork to cut the mixture together until the mixture clumps together. Sprinkle the crumb evenly over the batter.
  8. Bake until a butter knife inserted into the middle comes out mostly clean (a crumb or two attached is OK!), 40 minutes. Slice and serve (with a cup of Off the Grid, of course)!