Crumb cakes are special and this one is a little extra. A tender, moist almost brownie like chocolate cake topped with a hazelnut toffee crumble that is buttery, sweet and filled with such perfect textures.
Something I love about this recipe (and these chocolate stout walnut brownies) is that the crumble tends sink down in some places and stay on top in others making each cake a unique experience. You never know exactly how each cake is going to turn out and I love that. It’s like a surprise every time you open the oven door.
If you want to bake a really fabulous crumb cake this week then let’s get started…
We are going to make the cake batter first. Start by whisking 3/4 cup of vegetable oil with 2 large eggs, 1 teaspoon of vanilla extract, 3/4 cup of granulated sugar and 1/4 cup of brown sugar until smooth.
Add 1 cup of all purpose flour, 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt and mix until mostly combined.
Add 1/2 cup of freshly brewed coffee and mix until the batter is smooth.
Spread the batter evenly into greased and parchment lined 9″ round or 7″x11″ baking dish and set aside while we prep the crumble…
In a small dish, combine 3/4 cup of brown sugar, 1/2 cup of chopped hazelnuts, 1/2 cup toffee bits, 1 teaspoon of ground cinnamon and 1 1/4 cups of all purpose flour and then pour in 1/2 cup of melted butter and mix until you have nice big crumbles.
Evenly sprinkle the crumble over the cake batter. It’s a lot of crumble and even if it feels like there is too much, keep layering it on there. This cake is practically half batter/half crumble and you are going to love the ratio once its all baked up.
Bake in a 350 degree oven for 42-44 minutes or until everything feels set and a toothpick will come out of the center of the cake mostly clean.
Transfer the cake dish onto a cooling rack and let the cake cool fully before transferring it out of the dish.
This cake just works. The chocolate cake is so moist, tender and decadent and the crumble is sweet, buttery and full of crunchy hazelnuts and chewy toffee bits.
It could not be more wonderful.
If you are looking for a really great chocolate crumb cake then this one is for you.
Hazelnut Toffee Crumb Cake
Ingredients
Chocolate Cake
- 1 cup of all purpose flour
- 1/2 cup of natural unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 3/4 cup of a neutral oil
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1/2 cup of freshly brewed coffee
Hazelnut Toffee Crumble
- 3/4 cup of brown sugar
- 1/2 cup of hazelnuts, chopped
- 1/2 cup of toffee bits
- 1 teaspoon of ground cinnamon
- 1 1/4 cups of all purpose flour
- 1/2 cup of butter, melted
Instructions
Prep the cake...
- Brew a fresh pot of coffee
- Preheat your oven to 350 degrees and grease a 9” round cake pan or 11”x7” baking dish and line with parchment paper
- Whisk 1 cup of all purpose flour with 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt in a large bowl
- In a separate bowl, whisk 3/4 cup of granulated sugar, 1/4 cup of brown sugar, 3/4 cup of a neutral oil, 2 large eggs and a teaspoon of pure vanilla extract until fully combined
- Add the wet ingredients to the dry ingredients and mix until just combined
- Add the 1/2 cup of fresh coffee and mix until evenly distributed
- Transfer the batter into the prepared cake pan
Prep the crumble...
- Combine 3/4 cup of brown sugar with 1/2 cup of chopped hazelnuts, 1/2 cup of toffee bits, 1 teaspoon of ground cinnamon and 1 1/4 cups of all purpose flour in a small bowl
- Add 1/2 cup of melted butter and mix until large crumbs form
Assemble and bake...
- Sprinkle the crumble evenly over the cake batter
- Bake the cake in a 350 degree oven for 44-48 minutes or until a toothpick will come out of the center clean
- Transfer the cake pan onto a cooling rack and let the cake cool completely before transferring the cake out of the baking dish
