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Espresso Crumb Cake
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Espresso Crumb Cake

An easy coffee cake that starts with yellow cake mix.
Course Dessert
Cuisine American
Keyword Espresso, Sour Cream Coffee Cake
Prep Time 10 minutes
Cook Time 34 minutes
Cooling 10 minutes
Total Time 54 minutes
Servings 12
Author Anna
Cost 5

Ingredients

  • 4 tablespoons unsalted butter, plus extra for pan (56 grams)
  • 1 ounces cooled brewed espresso (divided use)
  • 1 15.5 oz box yellow cake mix (432 grams)
  • 1 large egg (50 grams)
  • 1 cup sour cream (230 grams)

Crumb Topping

  • espresso (from above)
  • 1 ¼ cup flour (160 grams)
  • ¾ cup brown sugar (150 grams)
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 8 tablespoons unsalted butter, cold, cut into chunks

Instructions

  • Preheat the oven to 350°F. Butter a 9x13 inch pan (or grease with nonstick spray)
  • Prepare you espresso first and let it cool. You'll need 2 ounces -- 1 ounce for the batter and 1 ounce for the topping.
  • Melt 4 tablespoons of the butter in a saucepan or in a small microwave-safe dish. If you happen to be using a microwave-safe mixing bowl, you can melt it directly in the mixing bowl.
  • In a mixing bowl, combine the 4 tablespoons of melted butter with 1 oz (2 tablespoons) of the cooled brewed espresso, cake mix, egg and sour cream. Stir to make a very thick batter. Spread evenly in the greased pan.
  • Wipe out the bowl and add flour, brown sugar, salt and cinnamon. Stir until evenly mixed, then add the remaining 2 tablespoons of espresso. Add the chopped cold butter. Mash around a bit, then use your fingers to make pea size bits of butter coated crumbs. For New York style, mash it MORE so that you have a smoother dough, then shape dough into marble size balls.
  • Sprinkle the crumb topping evenly over the cake. If using little dough balls, arrange them over the batter.
  • Bake for 30-35 minutes or until the crumb topping is golden. Let cool before serving.