Espresso Crumb Cake
An easy coffee cake that starts with yellow cake mix.
Servings 12
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.