I always loved experimenting with different types of ingredients, and since everyone in my house loves coffee so much, I thought, why don't I try making something that goes really well with coffee? So, yes, I made coffee cake, but not just any coffee cake, a coffee cake made with an instant coffee mix. I thought of using this particular ingredient so that everyone at home could make it themselves. Honestly, you can use any kind of instant coffee brand, and that’s what I love about this recipe.

So I got the inspiration of making this instant coffee crumble cake because of my time in the US. When I stayed in the US, I used to eat amazing coffee crumble cakes. Basically butter-type cakes that had a sugar layer in the middle and crunchy crumble on top. This cake is so good with your cup of coffee in the morning or any time you want it really.

The coffee crumble cake we’re going to make this time isn’t hard to make at all but it does have more components than any other cakes that I’ve made. First you have to prepare the coffee crumble dough, the coffee sugar ribbon (the layer that separates the cake), and finally the cake itself.

I don’t like making extra big recipes because I think it makes more sense to make recipes in smaller amounts. That way, you can always multiply the recipe to the right amount you want to make it. So I made this coffee crumble cake recipe in a rectangular cake pan, about 18x10 cm rectangle cake mould.

When making this coffee crumble cake, it is better to have an electric mixer, whether it’s a hand-mixer or stand-mixer. The reason for this action is because when you cream your butter, you want to mix it so that it’s twice in volume and extra fluffy. Even though it’s a butter-type cake, it’s not dense at all because of all the air that’s incorporated in the batter.

I also made it with more brown sugar than regular white castor sugar. Whenever you make any baked goods, another thing you should know is that brown sugar makes everything more moist and tender, while white sugar makes things more crisp and stable.

So even though there are 3 components in this coffee crumble cake recipe, you still bake everything all at once. How this is assembled is; Half of the cake batter goes on first, then the coffee ribbon, the rest of the cake batter, and then the coffee cookie crumbles go on top. When you are finished baking, you’ll get a super moist-fluffy coffee crumble cake that’s tender and crunchy at the same time!

Now let’s get to baking! I promise you, this will go so good with your cup of coffee in the morning.

Additional Notes from Author:

• Whipping your eggs well helps incorporate more air into the batter so the cake is more light and airy.
• Baking time often differs, depending on the shape and volume of your cake mould/pan.

Some terms you might need to know:

• rounded bench scraper