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Crumb Coffee Cake Making a crumb coffee cake in the dead of winter can uplift any mood. A cup of coffee or tea to accompany it is a must. In my eyes, a coffee cake should not be overly sweet and even have a touch of crunchy salt in every bite. The cake is a bit dry initially but gets better as it sits in the day tightly wrapped. The crumb adds texture but also moisture and the sugar filling is where the spice lives – a hint of cinnamon and cacao, but feel free to add nutmeg, cloves, cardamom or anything else you would prefer. There are many dairy-free ingredients in the market, which makes recipe testing a bit inconsistent - all brands differ quite a bit in final texture. My favorite brand of dairy-free butter for baking is Miyoko’s. Whatever brand you use, make sure they are baking sticks as these are formulated for baking purposes. Many of the tubs have higher water content and don’t always work well in baking. Of course, you can use cow’s milk yogurt and unsalted butter if you prefer. Many of you also ask about nut flour substitutions. I recommend using tiger nut flour (harina de chufa), which despite its name, is not a nut. It’s very typical in Spain and really nutritious. I posted some behind the scenes videos on my Instagram stories that are saved under the Cannelle et Vanille Baking highlight folder. There you can watch the step by step process of the recipe. If you notice in the video, I didn’t add all of the sugar filling. I made too much. But the recipe below reflects the correct amount to add. Makes one 8-inch cake Sugar mixture 3 tablespoons (35 g) light brown sugar or coconut sugar 2 teaspoons cocoa powder 1 teaspoon ground cinnamon 1. Stir all ingredients together in a small bowl and set aside. Crumb 1/4 cup (50 g) light brown sugar or coconut sugar 1/4 cup (35 g) superfine brown rice flour 3 tablespoons (15 g) almond flour 1/2 teaspoon kosher salt 1/4 cup (55 g) dairy-free butter or virgin coconut oil, cut into 1/2-inch pieces 1. Stir together the first four ingredients in a medium bowl. Using your fingertips, break the butter into the flour mixture until you have a moist and crumbly dough. You should have some large lumps. Cake 1 cup (140 g) superfine brown rice flour 1 cup (120 g) tapioca starch 1/2 cup (50 g) almond flour 2 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 2 eggs 3/4 cups (150 g) light brown sugar or coconut sugar 1/2 cup (115 g) dairy-free plain yogurt 1/2 cup (115 g) extra-virgin olive oil, plus more for brushing pan 2 tablespoons strong-brewed coffee, cooled 1 teaspoon vanilla extract Powdered sugar, optional 1. Preheat oven to 350F. Place the oven rack on the lower half of the oven. Grease the inside of an 8-inch cake pan with some olive oil and line bottom with a piece of parchment paper. 2. In a large bowl, stir together brown rice flour, tapioca starch, almond flour, baking powder, and salt. 3. In a medium bowl, whisk together the rest of the ingredients except powdered sugar. Pour the wet ingredients over the dry and whisk together until you have a smooth batter. 4. Pour half of this batter into the prepared cake pan and spread all over the bottom with a spatula. Sprinkle the sugar mixture on top, then pour the remaining cake batter over the sugar. Spread the cake so it reaches the sides. Then, use your spatula or the tip of a knife to swirl the batter and sugar mixture together. 5. Top the cake with the crumb mixture. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan completely then invert onto a platter. Peel off parchment paper before serving. Dust the top with powdered sugar. The cake keeps for 3 days stored in the refrigerator tightly wrapped.
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