Coffee crumble cake

Name: Coffee crumble cake
Cook time: 1 h
Yield: 6
Ingredients: 150g castor sugar; 150g butter, softened; Pinch of salt; 3 large eggs; 125g sour cream; 2 tbsp very strong black coffee; ½ tsp vanilla extract; 170g self-raising flour; 1 tsp baking powder; 2 tbsp milk

Jill Dupleix

October 19, 2011

Time:30 mins - 1 hourServes:6

Make this with any coffee you like, from instant granules to freshly ground Yirgacheffe beans - but make it strong or the coffee flavour will be too faint.

Ingredients

150g castor sugar
150g butter, softened
Pinch of salt
3 large eggs
125g sour cream
2 tbsp very strong black coffee
½ tsp vanilla extract
170g self-raising flour
1 tsp baking powder
2 tbsp milk

Topping

50g walnuts, chopped
50g granulated sugar
1 tbsp plain flour
1 tsp cinnamon

Method

Heat the oven to 180C. Beat the sugar, butter and salt together until pale.
Add the eggs one at a time, beating well, then the sour cream, coffee, and vanilla. Fold in the sifted flour and baking powder, then lightly mix in the milk.
Transfer to a buttered, deep-sided 20 cm round or square cake tin.
Mix the topping ingredients together, and scatter generously on top. Bake for 40 to 45 minutes or until an inserted skewer comes out clean.
Serve warm or at room temperature, with coffee.