To avoid any unnecessary confusion this cake has no coffee in it. Yes, I was disappointed as well. I do love my coffee and I’m a little concerned that my daily intake has been on the rise over the last couple of months. The rise has been in direct correlation to my stress levels and it hasn’t helped that Merlo were handing out free bags of chocolate coated coffee beans when I went in to re-fill my coffee tin the other day.
I believe this is called a Crunchy Coffee Cake as it is a pretty fine cake to have straight from the oven with a coffee. A dollop of cream wouldn’t go astray either.
I found this recipe in one of The Country Women’s Association cookbooks. We dropped in to the Bangalow branch the other week when we were down there and I bought their cookbook. There are a lot of cake, biscuits and slice recipes I am keen to try and this one was first cab off the rank.
I’m always on the look out for good cake recipes that don’t have icing as the bulk of my cake making is for school lunch boxes. This has a nice little crumble on top with cinnamon and coconut. This cake is best eaten warm from the oven like a tea cake and don’t forget the coffee and dollop of cream.
crunchy coffee cake
(from The Country Women’s Association Cookbook 2)
125g unsalted butter
1/2 cup sugar
1 1/4 cup self-raising flour, sifted
3 tablespoons milk
1/2 teaspoon vanilla extract
4 tablespoons self-raising flour
2 tablespoons melted butter
2 teaspoons cinnamon
1 tablespoons desiccated coconut
2 tablespoons brown sugar
Preheat oven to 180 degrees C. Grease and line a 20cm round cake tin.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Fold in sifted flour alternately with the milk and vanilla. Spoon into the prepared cake tin.
For the topping, combine all the ingredients and sprinkle over the top of the cake. Bake the cake for 45 minutes or until cooked through.