Ingredients
Coffee Crumble
- 6 1/2 tsp unsalted butter cold & cubed (85g)
- 1/4 tsp salt (1g)
- 1/3 cup + 1 tbsp turbinado sugar (85g)
- 3/4 cup + 3 tbsp almond flour (95g)
- 1/2 cup + 1/2 tbsp all-purpose flour (85g)
- 2 tbsp finely ground coffee (12g)
Spice Cake
- 3/4 cup + 1 tbsp honey (295g)
- 7 tbsp unsalted butter (100g)
- 1/2 cup whole milk (117g)
- 1 large egg (50g)
- 2 zested oranges
- 1 2/3 cups all-purpose flour (240g)
- 1 1/4 tsp baking soda (8.2g)
- 2 3/4 tsp korintje cinnamon (5.5g)
- 1/2 tsp ground cloves (0.7g)
- 1/4 tsp ground cardamom (0.7g)
- 3/4 tsp ground ginger (1.6g)
- 1 1/4 cup Guittard Organic 38% Milk Couverture Chocolate Wafers (12oz)
Coffee Ganache
- 3/4 cup heavy cream (185g)
- 1/3 cup + 1 tbsp crushed coffee beans (35g)
- 1 tbsp corn syrup (20g)
- 1 zested orange
- 1 1/4 cup Guittard Organic 38% Milk Couverture Chocolate Wafers (12oz)
- 2 tbsp unsalted butter (28g)
Coffee Icing
- 2 cups powdered sugar (235g)
- 4 tbsp fresh brewed coffee (60g)
Instructions
Coffee Crumble
- Preheat oven to 350°F
- Spray and line 9x4" loaf pan with parchment paper
- Combine all ingredients into a food processor. Mix until well combined and the mixture begins to clump together. It should hold its shape very well when pressed together
- Scoop 1 1/4 cups of crumble (not packed) into the bottom of the loaf pan; distribute evenly and compact lightly
- Pour remaining crumble onto a parchment lined sheet pan and fully bake both
- Loaf pan bake time is 20-25 minutes, edges will have some golden color
- Extra crumble bake time is 18-20 minutes, will also be golden brown
- While the crumble is baking, start making the spice cake batter
Spice Cake Batter
- Preheat oven to 325°
- Spray and line a 9” x 4" loaf pan with parchment paper. The same pan already prepped from the crumble recipe
- Combine all dry ingredients, sift, and set aside
- Combine the honey, butter, and milk into a saucepan and warm over medium heat until combined and slightly warm
- Remove from heat, zest oranges directly into saucepan. Add the egg and whisk to combine
- Place the dry ingredients in a mixing bowl and make a well in the center
- Add the liquids in 3 equal additions, using a whisk to gradually stir in each addition focusing on the center and slowly moving outward
- Mixture should remain semi fluid, like a batter, throughout this mixing step
- Fold the chopped chocolate wafers into the batter
- Pour the batter into the loaf pan with the pre baked crumble base
- Bake for 45-50 minutes, top should spring back when lightly pressed
Coffee Ganache
- Combine the cream and crushed coffee beans into a saucepan, bring just to a simmer, remove from heat, cover and steep for 5 minutes
- Strain the cream, re- measure the cream back to 3/4 cup of cream
- Combine cream, corn syrup in a saucepan. Zest orange directly into cream, bring mixture to a simmer
- Strain the cream over the chocolate to remove the orange zest
- Allow to rest for 1 minute
- Whisk the ganache until smooth, working from the center outward
- Cover with plastic wrap touching the surface, and set aside until fully set. Can be refrigerated for 20-30 minutes to speed it up
Assembly
- Spray and line loaf pan with parchment paper
- Press crumble into the pan
- Bake crumble
- Fill with batter and bake
- Cool completely, poke holes in cake and pipe ganache inside (optional)
- Pipe ganache on top and spread evenly with spatula
- Top with baked crumble and toasted pecans
- Chill cake until ganache is set well. This will ensure the ganache stays stable when the icing is poured over
- Mixing icing just before using, place cake on a cooling rack and pour glaze on top, trying to cover as much of the crumble and pecans as possible
- Allow to sit at room temp until the glaze sets (crystalizes)
Coffee Icing
- Combine sugar and coffee mix well until smooth, can be adjusted if needed
- Use immediately to glaze the prepared loaf of spice cake
