This Coffee Crumb Cake is delightfully simple and a real classic.
A huge all-time favorite in my house and beyond. My children grew up eating coffee crumb cake, it is my son Yakov’s favorite cake. “Mommy, almost as good as Entenmann’s,” he would say when he was a little boy. If you knew Yakov, you would understand the enormity of the compliment. The cut slices are so pretty, with a swirl of cinnamon in each, and the Crumb topping provides a wonderful crunch. You will be amazed how incredibly fragrant the whole house will get from baking the coffee crumb cake, thanks to the cinnamon and the crumb topping.
I was just making this Coffee Crumb Cake with my grandchildren and their little neighbors, and little neighbor Nachi asked me why I was layering the cinnamon sugar part of the coffee crumb cake, why not just mix it all in, just like that, he asked, twirling his hand in the air in a mixing motion. I said, because we want the nice brown wavy pattern the cinnamon layer makes in the sliced finished coffee crumb cake. He answered “So? Can’t you be creative?”
My Coffee Crumb Cake is chock-full of fabulous flavors, and needs no help from butter or other dairy ingredients. Leave it as is, dairy-free.
Please be sure to use natural apple cider.
It is unfiltered, unsweetened, and marvelous, and is my main team player in the making of this apple crumb cake. You will find it easily in the refrigerated section of supermarkets and health food stores.
For the batter:
- 3 cups flour (all purpose, whole wheat pastry or spelt)
- 1 tablespoon baking powder
- Pinch of salt
- 11⁄2 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup natural apple cider
For the cinnamon mixture:
- 3 tablespoons sugar
- 2-3 tablespoons cinnamon
For the crumb topping:
- 1⁄2 cup flour
- 3 tablespoons natural "margarine spread" or coconut oil
- 3 tablespoons sugar
Preheat the oven to 350°F.
To make the batter: Mix together the flour, baking powder, and salt in a bowl and set aside. In a food processor, or with hand or electric mixer, mix the sugar with the eggs until light and fluffy. Add the oil and vanilla and process just until combined. Beginning and ending with the dry ingredients, add the flour mixture in thirds, alternating with the juice. Pulse 2 to 3 times after each addition, or mix, just enough to incorporate.
Pour half the batter evenly into a greased 10-inch springform pan or tube pan, or in 3 greased loaf pans (as I did)
Mix the sugar and cinnamon in a bowl. Sprinkle the cinnamon-sugar mixture evenly on top of the batter. Pour the second half of the batter evenly over the cinnamon sugar.
Mix the crumb topping ingredients, mixing lightly with your fingers until the mixture resembles coarse meal. Sprinkle this crumb topping evenly over the cake batter.
Bake for about 1 hour, or until a knife inserted in the center of the cake comes out clean. Invert the cake onto a rack, let the steam escape a few seconds, then turn the coffee crumb cake right side up again so the topping doesn’t fall off. Makes 12 generous servings