Coffee Crumb Cake

Coffee Crumb CakeThis recipe is long overdue for an upgrade on this site! It was one of my first recipes that I shared when I started blogging way back in 2009. I wrote a cute story about where the recipe came from (my Aunt Nancy B) but didn’t even include a photo, wow, not cool!!

This is one of our family’s favorites and has been in the family for decades. The best part is that it actually uses COFFEE and adults and kids like it equally, it never lasts long on my counter…


Coffee Crumb Cake


3 cups flour
1 1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon ground flax seed*
2/3 cup shortening
2 eggs
1 1/3 cups cooled, brewed coffee
3/4 cup chopped pecans


Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray; set aside.

Mix all of the dry ingredients in a medium mixing bowl. Cut shortening (I use butter) into dry ingredients. RESERVE 3/4 cup for topping. Add the eggs, and the coffee, stir until mixed well. Pour into a 9 x 13 pan. Top with the flour/sugar mixture and sprinkle the pecans on top. Bake for 35-40 minutes

*I have been trying to add ground flax seed to everything that I can and this is one of those recipes, it wasn't in the original recipe, it's my addition

From Aunt Nancy B.

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3 Responses to “Coffee Crumb Cake”

  1. 1
    marcellina — January 24, 2013 @ 12:45 pm

    Wonderful recipe! Yes, the coffee is a great addition! I must try it!

    • anniebakes replied: — January 25th, 2013 @ 6:11 pm

      thank you!

  2. 2
    Jean Miller — January 26, 2013 @ 4:40 pm

    Hey, I wished I had checked out your site earlier. Thanks for making our family favorite one of your firsts. By the way I saw your 2013 shared birthday cake and it sounds yummy. Too bad I’m now baking for one. I miss our cookie baking marathons.

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