Name: Coffee Crumble Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 gram Butter; 1/2 cups Boiling Water; 3 tbsp Instant Coffee; 1 cup Sugar; 1 cup Brown sugar; 2.5 cups Plain flour; 2 tsp Baking powder; 1/2 cups Milk; 2 Eggs; Crumble Topping; 75 gram Butter; 1 tbsp Instant Coffee; 1 cup Plain flour; 2 tsp Cinnamon; 1 cup Brown sugar; .33 cup Choc chips

This Coffee Crumble is a great teacake with a cuppa. The Choc Chips, Coffee & carmelised crumble are a winning combo!

Coffee Crumble Teacake

Recipe by Stay at Home Mum

0.0 from 0 votes

Moist teacake with coffee flavor and a crunchy crumble topping — perfect for tea time or dessert.

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

200 gram Butter
1/2 cups Boiling Water
3 tbsp Instant Coffee
1 cup Sugar
1 cup Brown sugar
2.5 cups Plain flour
2 tsp Baking powder
1/2 cups Milk
2 Eggs
Crumble Topping
75 gram Butter
1 tbsp Instant Coffee
1 cup Plain flour
2 tsp Cinnamon
1 cup Brown sugar
.33 cup Choc chips

Directions

Preheat oven to 170 degrees.
Line springform tin with baking paper. This makes it much easier to remove once cooked with the crumble top.
Melt butter in saucepan over medium heat, add coffee dissolved in boiling water and bring to the boil. Remove from heat and set aside.
Sift all dry ingredients and add butter & coffee, mix well with wooden spoon.
Lightly whisk eggs, add milk mix together and pour into coffee cake batter.
Stir until well combined. Pour into cake tin top with crumble topping covering the batter completely.
To make the crumble topping.
Place brown sugar, flour, coffee, cinnamon in a mixing bowl. Melt butter and stir through flour mix (it should look like wet sand). Add half the choc chips, mix again.
Top crumble mix covering the batter completely.
Bake for 50 minutes or until skewer comes out clean.

Notes

Coffee Crumble is suitable for freezing for up to 2 months.
Store in an airtight container for up to 4 days.
You can use plain instant coffee or go find your favourite flavour, ours is Vanilla Coffee and yes we are addicted here at SAHM HQ!

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can find her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food.

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