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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
Ingredients
Topping
- 1 cup flour
- ⅓ cup coconut sugar
- 1 tablespoon cinnamon
- ⅛ teaspoon salt
- ⅓ cup unsalted butter
- 1 teaspoon vanilla extract
Cake
- 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
Instructions
- 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
Notes
Nutrition
So delicious and the cake came out so light and fluffy (I used 5% greek yogurt instead of sour cream). I also doubled the topping for an extra decadent coffee cake. Thanks for the recipe!
That sounds wonderful. Thank you so much!
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Aww, so glad to hear it! Happy Birthday!!