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Coffee crumble cake

Recipe by: Laurence (As Cooked by Ginger)

Coffee crumble cake – three wonderful words in one sentence. Ingredients/drinks/eats that make my heart beat faster. Coffee: YES, crumble: YES, cake: YES YES YES! Mix these three delicious things together and you just get a heavenly dessert. Even if I do say so myself! A soft, creamy cake with a subtle coffee flavour with a buttery crumble on top. I mean… Do I even need to explain how delicious this is?! Perfect with a cup of coffee!

Preparation time

20 min preparation + 50 min cooking


8 persons



Print this recipe


For 8 persons

For the cake

  • 375 g pastry flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 230 g Zùsto
  • 120 ml sunflower oil
  • 2 eggs
  • 300 ml milk
  • 2 tbsp coffee powder

For the crumble

  • 120 g pastry flour
  • 70 g Zùsto
  • 1/2 tsp cinnamon
  • 1 tsp coffee powder
  • 80 g butter cold


  • 2 bowls
  • Baking tin for the cake

Preparation method

  1. Preheat the oven to 170°C.
  2. Mix the flour, baking powder, cinnamon and salt.
  3. In a separate bowl, mix the Zùsto with the eggs. Beat firmly. Pour in the milk and sunflower oil and mix well again.
  4. Add the dry ingredients to the wet and mix to a smooth batter. Pour into a greased and floured 22cm (or 24cm) baking tin.
  5. For the crumble, mix the flour, Zùsto, cinnamon and coffee. Break the butter into pieces and knead with your fingers under the flour mixture to form a crumble.
  6. Sprinkle the crumble over the batter and press it in a little.
  7. Bake for 50 minutes, allow to cool and serve.

Nutritional values

To be added soon.

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