Ingredients
- Serves 8
- For the base:
- 200g self raising flour
- 150g caster sugar
- 1tbsp instant espresso powder
- 1tsp baking powder
- 150g butter, in cubes, softened
- 2 large free range eggs
- 50ml milk
- 1 tsp vanilla extract
- For the crunch topping:
- 50g caster sugar
- 50g plain flour
- 50g butter, chilled and cut into cubes
- 1 tsp instant espresso powder
A great coffee cake recipe should be in the arsenal of any good home cook and this one, with a crunchy crumble topping, is the perfect side serving to tea and sympathy.
Preheat an oven to 180 degrees Celsius/gas 4. Grease and line a 20cm springform baking tin with parchment paper.
Place all the ingredients for the topping in a medium sized bowl. Rub the butter into the dry ingredients to create a breadcrumb texture, then set this aside.
Combine all the dry ingredients for the cake in a large bowl. Make a well in the centre of the bowl and break in the two eggs and add the butter, milk and vanilla extract. Using an electric hand-mixer, beat together until well combined.
Pour the mixture into the prepared tin and scatter the crunch topping evenly over the top. Bake in the oven for 40 minutes, or until golden and a skewer comes out clean.
