Cinnamon Coffee Crumb Cake

Cinnamon Coffee Crumb Cake

Ramadan Mubarek to all Muslims in the world who are fasting! I have been fasting for the past 20 years during the holy month of Ramadan. For 30 days, we don’t eat anything from sunrise to sunset. So what happens at sunset? A highly anticipated meal filled followed by much needed coffee and dessert. 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!

Recipe Adapted From: David Lebovitz

This recipe was sponsored by Laird Superfood, with an assortment of non-gmo organic products like the yummy coconut sugar that I used in this recipe, which are full of minerals and nutrients to sustain your energy!

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Hope you try this recipe for this Cinnamon Coffee Crumb Cake. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!

Topping

• 1 cup flour
• 1/3 cup coconut sugar (I used Laird Superfood)
• 1 Tbsp ground cinnamon
• 1/8 tsp salt
• 1/3 cup unsalted butter
• 1 tsp vanilla extract

Cake

• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup coconut oil, melted
• 3/4 cup cane sugar
• 3/4 cup sour cream (or whole milk)
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract

Instructions

1. Line a 9-inch square cake pan with parchment paper and preheat the oven to 325F.
2. 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.
3. In another medium bowl, whisk together the dry ingredients: flour, salt, baking powder and baking soda, until well combined.
4. 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.
5. 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,
6. Bake in oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
7. Let cool completely, then slice into squares and enjoy with coffee, if you desire