This 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
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.