recipe

Coffee Crumb Cake

Total time: 95 mins. + resting time (2H30mins.)

Difficulty: Low

Serves: 6-8

Coffee Crumb Cake is a delicious and invigorating dessert, perfect for serving after a meal or as a special snack with guests. In our recipe, a crumbly hazelnut shortcrust pastry shell, enriched with bitter cocoa powder, reveals a luxurious and irresistible filling of coffee custard and dark chocolate chips: a fragrant and creamy dessert that will be a hit.

Coffee Crumb Cake Variations

If you like, you can replace the hazelnut flour with almond or pistachio flour, or you can try your hand at countless variations on the theme and use ricotta cream, pastry cream or hazelnut spread for the filling.

What's The Secret to a Good Coffee Crumb Cake?

For best results, we recommend letting the cake rest in the refrigerator for at least a couple of hours before serving. This will allow the flavors to meld together and make it even better.

How Can I Serve Coffee Crumb Cake?

Once ready, you can serve the coffee crumble with a dusting of powdered sugar on top, or you can add chopped nuts of your choice to the filling.

Ingredients

for the shortcrust pastry

all-purpose flour

320g

Granulated sugar

150g

Cold butter from the fridge

120g

Hazelnut flour

80g

Bitter cocoa powder

30g

baking powder

eggs

vanilla extract

1 tsp

salt

to taste

for the coffee cream

Whole Milk

400ml

Granulated sugar

150g

espresso coffee

80ml

cornstarch

40g

Egg yolks

Instant Coffee

1 tsp

vanilla extract

1 tsp

you'll also need

Dark chocolate chips

70g

How to Make Coffee Crumb Cake

Step 1

First, prepare the coffee cream: collect the egg yolks and the granulated sugar in a bowl.

Step 2

Beat the ingredients with a pair of electric whisks until the mixture is light and fluffy.

Step 3

Incorporate the cornstarch and set aside.

Step 4

In a saucepan with a thick bottom, heat the milk with the vanilla and the espresso coffee.

Step 5

Remove from the heat and dilute the instant coffee in the hot liquid.

Step 6

Then add the egg mixture and mix carefully.

Step 7

Put everything back on the heat and let it cook, stirring often, until the mixture comes to a boil and begins to thicken.

Step 8

Turn off the heat and mix vigorously with a whisk: at the end you should obtain a smooth cream without lumps.

Step 9

Transfer the coffee cream into a low, wide container and cover with cling film in contact with the surface and let it cool completely.

Step 10

Meanwhile, gather all the ingredients for the shortcrust pastry into the bowl of a mixer.

Step 11

Blend everything briefly until you obtain a crumbly mixture.

Step 12

Spread half the pastry on the bottom of a 22-24 cm diameter cake tin already lined with baking paper.

Step 13

Lightly compact the base with the back of a spoon.

Step 14

Pour the now cold coffee custard and spread it evenly with a spoon.

Step 15

Sprinkle with dark chocolate chips.

Step 16

Cover with the remaining dough crumbs and cook the cake in a preheated static oven at 355°F/180°C for approximately 45 minutes.

Step 17

Once the cooking time is up, take the coffee crumble out of the oven and let it cool to room temperature; then transfer the cake to the refrigerator and let it rest for at least a couple of hours.

Step 18

Then turn out the coffee crumble onto a serving plate, bring to the table and serve. Enjoy!

Storage Instructions

The coffee crumble can be stored in the refrigerator, in an airtight container or covered with cling film, for up to 3-4 days.