Coffee Crumble Cake

Coffee cake, a true love of mine. Crumble topping, another true love.

Serves 10

SUPER EASY!

Ready in under an hour.

I N G R E D I E N T S

200g Butter

200g Golden Caster Sugar

3 Large Eggs

1 Shot of Espresso or Instant Coffee with Hot Water

200g Self Raising Flour

10g Demerara Sugar

10g Granulated Sugar

20g Butter

20g Flour

15g Hazelnuts (Chopped)

10g Oats

M E T H O D

- Preheat the oven to 180c.

- Start by creaming together the butter and sugar in a large bowl. Then add the eggs one at a time, stirring into the creamed mixture. Pour in the coffee and combine. Then sieve the flour to remove any lumps. Fold the cake batter until lovely and smooth.

- Grab the loaf tin and cut a piece of baking paper to line the base or grease using butter.

- Pour the batter into the tin and spread until smooth and even.

- Now, onto the crumble top. In a clean bowl, dice the butter into small cubes and add the flour and sugar. Using your fingers, rub the mixture until it resembles a crumble top. Add the oats and hazelnuts and sprinkle over the cake batter.

- Bake in the oven for 30-35 minutes.

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