When I grew up in Dearborn, Michigan, those desserts were traditional Middle-Eastern desserts like baklava, halawet jiben, kahik, zalabya, etc. But have you ever tried baking Middle-Eastern sweets? I think it takes a special talent, patience and time and I just don’t have those things right now! So, I mostly bake Americanized sweets like muffins, banana breads and my recent favorite…Cinnamon Coffee Crumb Cake!!
It’s the perfect complement to your cup of jo…moist pound cake-like texture with a heaping buttery crumb streusel topping. It’s decadent, delicious and utterly devourable, especially with coffee! I found a perfect recipe online and made a few substitutions to lighten the calories. The result is something you definitely need to try…even if you’re not a coffee drinker!
More cake recipes:
- Cranberry Lemon Pound Cake
- Sfouf (Turmeric Cake)
- Crumbly Nutella Mugcake
- Cream Cheese Vanilla Cupcakes
- Birthday Mug Cake
If you’ve tried this healthy-ish feel good Cinnamon Coffee Crumb Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Cinnamon Coffee Crumb Cake
- 1 cup flour
- ⅓ cup coconut sugar
- 1 tablespoon ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup coconut oil melted
- ¾ cup cane sugar
- ¾ cup sour cream or whole milk
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- Line a 9-inch square cake pan with parchment paper and preheat the oven to 325F.
- In a medium bowl, mix together the ingredients of the topping: flour, coconut sugar, cinnamon, salt, melted butter. Stir until the mixture is well-combined and crumbly. Set aside.
- In another medium bowl, whisk together the dry ingredients: flour, salt, baking powder and baking soda, until well combined.
- In a large bowl using a stand mixer, cream the coconut oil and the cane sugar until light and smooth. Add the egg and the yolk.
- Stir in half the dry ingredients, then the sour cream and vanilla, then the rest of the dry ingredients. Mix just until the dry ingredients are moistened without over-mixing.
- Transfer the batter into the prepared pan and use a spatula to spread the batter as evenly as you can. Then sprinkle the topping over the cake batter in the pan,
- Bake in oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely, then slice into squares and enjoy with coffee, if you desire