Coffee Cake with Crumble Topping

 Ingredients:

  • 2 cups self-rising flour

  • 1 tsp. ground cinnamon

  • ¾ cup packed brown sugar

  • ½ cup (1 stick) Cold unsalted butter or margarine, cut into small pieces

  • ½ cup chopped walnuts or pecans

  • 1 large egg, slightly beaten

  • ½ cup Sonoma Cold brew coffee

Directions

  1. Heat oven to 375°F. Lightly coat an 8x2 inch round cake pan with cooking spray. Line the bottom with parchment paper and spray the paper.

  1. In a food processor, combine flour, cinnamon, and brown sugar using the pulse setting to mix.

  2. Add the butter or margarine and pulse until the mixture looks like coarse bread crumbs. Transfer ½ cup of this mixture to a small bowl, mix with nuts, and set aside.

  3. Add the egg and coffee to the food processor and pulse until just combined. Transfer the batter to the prepared pan.

  4. Sprinkle the nut mixture over the top and bake until a wooden toothpick inserted into the center comes out clean, about 35-40 minutes. Place on a cooling rack for 10 minutes before serving.

DessertJessica Little