Coffee Crunch Cake

September 8, 2010

Coffee Crunch Cake


Aaah, afternoon tea. It’s a time-honoured tradition that has sadly been lost in the hectic haze of modern life. During my childhood in Perth, where it was all 80s innocence and 90s glam, the ritual of afternoon tea was firmly ingrained in our daily meanderings. For us neighbourhood kids, it was taking a break for sustenance between general mucking about and trampolining. During my Sydney high school years, I seeked solace in fresh ham and cheese toasties and junk food in the afternoon… anything to delay homework (which I never did anyway). Nowadays, I barely have breakfast or lunch, much less a quick time out for a cuppa. It’s astounding how much things can change in 20-odd years. I’m also weirded out by how nostalgic and sentimental I’m getting as I’m enjoying the last vestiges of my roaring 20s.

Coffee Crunch Cake


But if I was to do tea, then I can’t go past cake. Simple nourishing cake. And this Coffee Crunch Cake is a winner. Being infused with coffee, the smell out of the oven was amazing but even if you weren’t a coffee lover, the flavour isn’t overbearing like say… a tiramisu. It’s also a textural delight – pillowy soft cake with the light crunch of the crumble. It demands a good cup of coffee or tea to accompany it and it simply deserves to be savoured… preferably at about 4pm, the optimal reminiscing hour.

Coffee Crunch Cake

Coffee Crunch Cake
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Ingredients
  1. 60g plain flour
  2. 40g light brown sugar or demerara
  3. 40g cold unsalted butter, diced
  4. 170g unsalted butter, softened
  5. 170g caster sugar
  6. 3 eggs, lightly beaten
  7. 1/2 tsp vanilla extract
  8. 4 Tbl (60ml) strong espresso or instant coffee, cooled
  9. 100g almond meal
  10. 100g self raising flour, sifted
  11. 1/2 tsp baking powder (sifted with the self raising flour)
Instructions
  1. Preheat oven to 150°C. Grease and line a 20cm round baking tin (springform or loose-bottomed).
  2. To make the crumble, stir the flour and sugar to combine. Rub the butter into the flour with your fingertips until coarse breadcrumbs. Set aside.
  3. Cream the butter and sugar together until pale, light and fluffy. Add beaten eggs, a little at a time, mixing well after each addition. Add vanilla and coffee and mix to combine.
  4. Add the almond meal and fold until incorporated. Do the same with both the flour and baking powder and fold until combined.
  5. Spoon into prepared cake tin and level the top. Sprinkle the crumble evenly over the surface and bake for 50-60 minutes or until the skewer comes out clean and the crumble is lightly golden.
  6. Cool in tin for 10 minutes, before removing it from the tin and cooling it on a wire rack.
Notes
  1. Recipe adapted from Cooking With Friends by Gordon Ramsay
Citrus and Candy http://www.citrusandcandy.com/

Coffee Crunch Cake


{ 28 comments… read them below or add one }

Anonymous June 25, 2013 at 07:03

Hi would you mind sharing which blog platform you’re using? I’m
looking to start my own blog in the near future but I’m having a hard time choosing between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your layout seems different then most blogs and I’m looking for something unique.
P.S Apologies for getting off-topic but I had to ask!

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Citrus and Candy June 25, 2013 at 18:52

I’m using self-hosted Wordpress :)

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Sharls November 10, 2012 at 21:23

How much water and instant coffee do you use?

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Citrus and Candy November 10, 2012 at 21:55

Just add in as much instant coffee as you like to 60ml water

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Sarah - For the Love of Food September 12, 2010 at 13:00

My Mum instituted proper afternoon tea one holiday period when I was still living at home and she went crazy making all sorts of appropriate cakes – not too sweet and none with icing. I have very fond memories of that time too. We always 'do' afternoon tea when we go camping – there's always time when you're in the middle of nowhere :) This cake looks just the ticket.

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Emma @CakeMistress September 11, 2010 at 07:55

Coffeeeeeeee! Cake and caffeine = WIN. It looks so soft and perfect for afternoon tea. So sad that there isn't enough time in the adult world to sit down and enjoy a darn good piece of cake. Less work-ey more cake-ey I say.

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bake in paris September 10, 2010 at 17:41

You managed to bake such a beautiful cake and at the same time, capture it to its most wonderful detail and texture. Just brilliant!

Sawadee from bangkok,
Kris

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forager September 10, 2010 at 12:30

A slice of this for afternoon tea sounds pretty divine!

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betty September 10, 2010 at 03:01

looks really nice karen thanks for sharing

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Ari September 10, 2010 at 00:52

Looks perfect!

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ciaochowlinda September 9, 2010 at 22:17

I'd love a slice or two of that cake – with or without tea.

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FFichiban September 9, 2010 at 14:05

You and innocence?? :P but loving crunch mmmm crunch!

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joudie's mood food September 9, 2010 at 08:08

Whata gorgeous coffee crumble cake. I love this idea. Very clever and also very much full of differing textures. I am making this tonight….YUMM!

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@joshdn September 9, 2010 at 01:13

I just made this dessert and let me tell you – it's the perfect texture/sweetness! So good!

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mlle délicieuse September 8, 2010 at 13:04

So this is the cake I could have parttaken in! =D

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taz September 8, 2010 at 12:20

yummo! This looks fantastic, anything with a crunchy top if good in my books.

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Helen l grabyourfork September 8, 2010 at 11:03

Such a delicious-looking cake, and crumble toppings are my favourite!

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Honey @ honeyandsoy September 8, 2010 at 08:22

Mmm that looks wonderful, though I might only be able to hold out til 3.30 instead of 4!

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katie September 8, 2010 at 06:25

Looks divine! I can almost taste it, beautiful photo

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Laura September 8, 2010 at 05:51

yummo cake karen, i want some

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Michelle September 8, 2010 at 04:15

I wish my English husband was more inclined to afternoon tea…but he has adapted the American (or at least, West Coast) habit of an early dinner. I'll file this recipe away, just the same!

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Conor @ HoldtheBeef September 8, 2010 at 03:46

Love a crunchy top!

My siblings would always taunt me with tales of the home baked treats that awaited them in the afternoons, but Mum was always so busy with work by the time I came around that I missed out on such delights. A Mars Bar isn't quite the same (but might explain my squidginess back then!)

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Mei Sze (foodsze) September 8, 2010 at 03:30

I can so smell that coffee crunch cake from here and imagine its texture and taste….aaahhhh..take me away to that cake-filled dream, nothing better to cure three-thirtyitis…..mmmmmmmmmmmmmmm…..can you send some over… :P

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Steph September 8, 2010 at 02:49

I totally agree. That's it. We are going to do more afternoon teas together! I love a good coffee crunch cake, it's one of my mum's favs :)

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Ladybird September 8, 2010 at 02:14

Oh delicious. I'm totally with you on afternoon tea – nothing like a good, simple cake that's freshly made. Thanks for sharing this delicious yet simple recipe!

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chocolatesuze September 8, 2010 at 01:51

mmm and wearing technicolour tshirts!

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Rhonda September 8, 2010 at 00:51

I agree, afternoon tea is not practiced enough… although im doing my bit keeping it alive by bring in baked goods to work so we can have cake or sweets for a little afternoon pickup :)

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emiglia September 7, 2010 at 21:47

I've never done "tea," but I'm a big fan of both coffee and cake… this looks like a sure winner!

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