Anyone living in a relatively large city can tell you that coffee is the "in" thing. It seems like every block has a new coffee shop and the varieties of coffee-flavored ice cream out there is staggering. So, this month, I'm offering you all the chance to offer your guests an "in" dessert -- Coffee Crunch Cake.
This tasty treat includes crushed coffee candy in the cake and a traditional coffee cake crumb topping. Of course, it's terrific with a cup of joe, but you can also pair it with a tall glass of milk. I like having it with coffee and a little dollop of whipped topping. Feel free to let me know if you find another favorite way to serve it.
If you don't want to include the inner layer of crumbs, you can halve the "filling" ingredients and just top it off with them. However, promise me that you'll try it with the filling at least once. Please? Thank you!!!
Coffee Crunch Cake
- 1 pkg. yellow cake mix
- 3/4 c. skim milk
- 1/4 c. margarine, softened
- 3 eggs
- 3/4 c. coconut -- divided
- 3/4 c. pecans, chopped -- divided
- 1/4 c. hard coffee candies, crushed
- 1/2 c. brown sugar, packed
- 2 T. flour
- 2 tsp. cinnamon
Preheat oven to 350 degrees. Spray a 9 1/2-inch springform pan with cooking spray. Set aside.
In a large bowl, mix the cake mix, milk, margarine, eggs, 1/4 c. coconut, 1/4 c. pecans and coffee candy until well blended. Pour 1/2 of the batter into the prepared pan. Reserve the other 1/2 of the mixture.
In a small bowl, combine the 1/2 c. coconut, 1/2 c. pecans, brown sugar, flour and cinnamon. Toss well to mix. Sprinkle 1/2 of the mixture over the batter in the pan. Carefully spread the remaining batter over the first two layers and sprinkle the remaining sugar mixture over the top.
Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean and the top of the cake is golden brown. Allow to cool completely before unlocking the spring. If desired, serve with vanilla ice cream or whipped topping.
- Yields: one 9 1/2-inch cake
- Preparation Time: 1 hour and 20 minutes