Spiced Coffee Crumble Cake

Spiced Coffee Crumble Cake

Spiced cake base goes very well with the bitterness of coffee. Enjoy this truly special cake straight out of a hot oven. You’ll love the crispiness of the crumble and beautiful aroma of coffee. A very sophisticated coffee cake.


  • 250g plain flour
  • 150g sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 150g cold butter, cubed
  • 1 large egg
  • ½ cup milk
  • Cake tin (21cm)

Coffee mixture:
– 2 Tsp Avalanche Franz Josef coffee made in Plunger – enjoy the rest while you bake
– 1 tablespoon sugar
– 2 tablespoons hot water



Pre-heat your oven to 180C. Line a cake tin with baking paper.

In a food processor, mix flour, baking powder, sugar and cinnamon. Add cold butter and pulse until the mixture becomes fine crumble. Alternatively mix the dry ingredients in a large bowl and rub in cold butter with your fingertips to make crumble. Set aside ¼ of the crumble mixture. Add an egg and milk to rest of the crumble mixture and process until well combined.

Make strong Avalanche plunger coffee. Measure 2 tablespoons of coffee and add sugar. Let cool.

Enjoy a cup or 2 of the remaining coffee as you bake.

Pour the cake mixture in the tin and level the top. Drizzle cooled coffee and swirl a little. Top with the reserved crumble mixture.

Bake in the oven for 25-30 minutes, or until a skewer inserted comes out clean.

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