Let's Have Brunch - Coffee Crumb Cake

The original Woman's Day recipe from 1944 used shortening and soy flour which were wartime staples. It has been updated, but still maintains the original technique of using the crumb mixture in the batter and on top. This delicious cake will disappear quickly from your brunch table.

Coffee Crumb Cake

 

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking powder

3/4 cup packed brown sugar

1/2 cup (1 stick) cold, unsalted butter, cut into small pieces

1/2 cup walnuts, chopped

1 large egg, lightly beaten

1/2 cup cold coffee

 

1. Heat oven to 375 degrees. Lightly coat an 8 x 2 inch round cake pan with cooking spray. Line the bottom with parchment paper; spray the paper.

 

2. In a food processor, combine the flour, salt, cinnamon and baking powder. Add the brown sugar and pulse to combine.

 

3. Add the butter and pulse until the mixture resembles coarse bread crumbs. Transfer 1/2 cup of the mixture to a small bowl, toss with the walnuts and set aside.

 

4. Add the egg and coffee to the food processor and pulse just to combine. Transfer the batter to the prepared pan.

 

5. Sprinkle the walnut mixture over the top and bake until a wooden pick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a cooling rack and let cool for 10 minutes before serving.