Looking for an easy dessert that pairs well with your daily coffee break? This cinnamon crumb cake is the perfect sweet treat to serve with a latte. The crumb topping is amazing and makes getting in the kitchen totally worth it.

Mexican Coffee Crumb Cake

This recipe has three quick steps that make this a moist crumb coffee cake you’re going to want to enjoy every time you brew a cup of coffee. The pinch of cayenne pepper gives it a zing, while the coconut glaze gives it the sweet touch you’re craving.

Read on to discover exactly how to make this Mexican coffee cake recipe.

Recipe for Crumb Cake

Preheat the oven to 350F.

Cake Batter Directions:

In the bowl of a stand mixer, add the softened butter and sugar, then mix on medium until fully combined.

Make sure to scrape down the sides of the bowl occasionally. Add the pure vanilla extract and egg, to the mixture and mix until combined.

In a medium bowl, add the flour, baking powder, cinnamon, and salt. Whisk to combine.

Add one half of the flour mixture to the butter mixture and mix. Next add the milk to the mixture and combine.

Then add the rest of the flour and continue to mix until combined.

To Make the Filling:

In a small bowl, add the softened butter, flour, sugar, cayenne pepper, and cinnamon. Work it together with your hands until soft crumbs form. Set to the side.

To Make the Crumb Topping:

Add the butter, flour, brown sugar and cinnamon to a food processor

and pulse until coarse crumbs form.

Putting It All Together:

Spray a 9×9 baking pan with non-stick baking spray. Pour in ½ of cake batter, making sure to evenly spread the whole pan.

Sprinkle the filling over top evenly over the batter.

Now pour the remaining cake batter and spread carefully across the top of the filling. Sprinkle the topping over the top and press lightly into the batter.

Bake in the oven for 45-50 minutes.

Coconut Glaze Instructions:

Add all of the glaze ingredients into a medium bowl then use a hand

mixer, mix until combined.

Allow to cool before adding the coconut glaze. Once cooled, drizzled the glaze over the cake and serve.

Mexican Coffee crumb Cake

Ingredients

Cake

1 stick butter softened

3/4 cup sugar

1 tsp vanilla

1 egg, room temp

2 cups flour

2 tsp baking powder

pinch salt

1 tbsp cinnamon

3/4 cup milk

Filling

3 tbsp. butter softened

1 tbsp. Cinnamon

1 tsp. Cayenne

1/2 cup flour

1/2 cup packed brown sugar

Topping

5 tbsp butter softened

3/4 cup flour

1/2 cup packed brown sugar

1 tbsp cinnamon

1 tbsp sugar

Coconut Glaze

4 to 6 tablespoons coconut milk

½ teaspoon coconut extract

½ teaspoon vanilla extract

2 cups powdered sugar, sifted

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