If you’re looking for a crumb coffee cake that’s not too sweet, and is delicious served in a bowl with milk or cream, this is it! It’s an easy alternative to sugary breakfast foods and is simple to make. It’s best when enjoyed hot, right out of the oven, and served with freshly brewed coffee.
The recipe in the Mennonite Community Cookbook calls for regular flour, but in our home growing up with a health-conscious mama, we substituted fresh-ground, whole wheat flour. These days I like to use a combination of almond flour (or almond meal) and whole wheat flour.
The first step is sifting together the flour, sugar, salt and cinnamon.
Cut in the shortening next. I use all natural coconut oil shortening alternative instead of typical shortening. After adding the shortening, reserve 1/2 cup of the crumb mixture and place to the side.
Add the baking powder and baking soda to the remaining crumbs.
Beat egg with a fork, add coffee and pour the liquid mixture into the flour crumbs.
Stir all ingredients together with a fork, do not over-mix. The mixture will be thick, unlike a standard cake batter. Pour into a greased pie plate, and even the batter gently by pressing down with your hands. Pour the nuts and reserved crumbs on top.
The recipe directions call for baking the crumb cake at 400 for 30 minutes, but I find it needs a little less time (closer to 25 minutes) with almond flour/ whole wheat flour.
Remove from the oven and serve warm! My favorite way to eat this crumb cake is in a bowl, covered with fresh milk or whipping cream.
- 2 cups sifted flour
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup shortening
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 1/2 cup cold coffee
- 1/3 cup chopped nuts
- Sift all dry ingredients together, except soda and baking powder.
- Cut in shortening until mixture resembles coarse corn meal.
- Reserve 1/2 cup of this mixture for topping.
- To remainder, add soda and baking powder and mix thoroughly with a fork.
- Beat egg, add coffee and combine with flour mixture.
- Pour into a 9 inch greased pie plate and sprinkle with the 1/2 cup of crumbs and chopped nuts.
- Bake at 400 for 30 minutes.
- "This is excellent when served with coffee for breakfast or lunch."
Recipe source: Mrs. Clayton Rohrer; Mennonite Community Cookbook
Modifications by Justina Dee: "I like to use a combination of whole wheat and almond flours, or sprouted grain flour in place of white flour. Also, I use coconut oil shortening, and I especially like pecans for the nuts."