Date-Filled Cinnamon Crumble Coffee Cake Recipe
This delicious and easy coffee cake is ultra-moist, filled with a soft date filling and a crunchy cinnamon crumb. The perfect companion to your cup of tea or coffee!
Equipment
- 7x7" baking pan
- Stand or electric mixer
- Silicone spatula
- Blender
Ingredients
Date Filling
- 200 gs pitted dates weigh without the seed
- 100 ml water
- 1 tsp cinnamon powder
Cinnamon Streusel Crumb
- 60 gs packed brown sugar
- 55 gs all-purpose flour
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 50 gs unsalted butter, cold, cut into cubes
Cake Batter
- 180 gs all-purpose flour
- 20 gs corn flour
- 10 gs baking powder
- 1/2 tsp salt
- 113 gs unsalted butter, softened
- 100 gs white granulated sugar
- 100 gs packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 160 gs full-fat yogurt
Instructions
Date Filling
- In a saucepan, add the dates and water and bring to a boil on high heat, then let it simmer on low heat for 10-15 minutes until the dates are soft and most of the water has evaporated.200 gs pitted dates , 100 ml water
- Transfer the dates (with the remaining water) and cinnamon powder into a blender and blend until completely smooth. Let the date puree cool before using.1 tsp cinnamon powder
Cinnamon Streusel Crumb
- In a bowl, mix all the dry ingredients: brown sugar, flour, cinnamon powder, and salt until well combined.60 gs packed brown sugar, 55 gs all-purpose flour, 1 tsp cinnamon powder, 1/2 tsp salt
- Cut the cold butter* into small cubes and add it to the dry ingredients. Rub the mixture using your hand or a fork until the crumb reaches a wet sand-like mixture. Don't overwork the mixture, or the butter will become too soft, and the crumb will not crisp up while baking.50 gs unsalted butter, cold, cut into cubes
Cake Batter
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by lining it with baking paper. Make sure to leave an overhang on the sides to make removing the cake from the pan easier after baking.
- Combine the dry ingredients in a bowl using a hand whisk: flour, cornstarch, baking powder, and salt.180 gs all-purpose flour, 20 gs corn flour, 10 gs baking powder, 1/2 tsp salt
- In a bowl, add the softened butter and both the sugars, then whisk for 3-5 minutes on high speed using an electric or stand mixer until the mixture becomes pale and creamy.113 gs unsalted butter, softened, 100 gs white granulated sugar, 100 gs packed brown sugar
- Add the eggs into the batter, one at a time, and whisk on low speed for 30 seconds after every addition. Then, add the vanilla essence and whisk for another 30 seconds until well combined.2 eggs, 1 tsp vanilla essence
- Add the yogurt to the batter and whisk for 1-2 minutes on medium speed until it's fully combined. The batter may appear split at this point, but it will come together once you add the dry ingredients.160 gs full-fat yogurt
- Add the dry ingredients and fold in the batter slowly using a silicone spatula, and mix until just combined. Don't rush this process, you want the batter to retain as much air as possible.
- In the prepared pan, pour half the cake batter, then top it with the cinnamon filling. Pour the remaining batter on top of the filling, then top it with the cinnamon streusel crumb.
- Bake the cake for 30-45 minutes, until the top is golden brown and a toothpick comes out clean from the center of the cake.
Notes
Storage: This cake can be stored for 2-3 days at room temperature. I recommend cutting it into slices and wrapping it tightly with cling film to retain the moistness.
Tips & Tricks:
- Using cold butter for the cinnamon streusel crumb: if the butter is not cold, the crumb will not hold its shape properly and will not crisp up while baking.
- You can make the date puree ahead of time and use it as needed.