Coffee Crumb Coffee Cake

Makes one 9-inch cake

When you take your first bite of this coffee cake, you’ll get the crunch of the sweet cinnamon topping. Then comes the surprise of the cake that’s not too sweet and flavored with coffee—a perfect accompaniment to your morning cup.

3/4 cup milk, scalded
1tablespoon very finely ground (almost powdered) coffee
2 cups flour, plus 3 tablespoons
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) melted butter, plus 2 tablespoons
2 eggs, beaten
1/3 cup (packed) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts (optional)

  1. Preheat the oven to 350 degrees. Butter a 9-inch round pan or baking dish.
  2. In a small saucepan over a low heat, scald the milk and immediately remove from the heat. Stir in the coffee and set aside to cool.
  3. In a medium bowl, whisk together the 2 cups flour, sugar, baking powder, baking soda, and salt until well combined. With a wooden spoon, beat in the milk and the 1/4 cup melted butter until blended. Add the eggs and continue beating until smooth. Pour the batter into the prepared pan.
  4. In a small bowl, combine the brown sugar, the remaining 3 tablespoons flour, cinnamon, nutmeg, and walnuts. With a fork, mix in the remaining 2 tablespoons melted butter until crumbly. Sprinkle this topping over the batter.
  5. Bake for 30 to 35 minutes, or until a cake tester comes out clean.