PREP: 30 Minutes
  COOK: 60 Minutes
  SERVES: 8-10

Oakhurst Coffee Milk Coffee Cake

For those who like some coffee with their coffee in the morning!



For the Cake

8 tbsp. unsalted butter, softened, plus more for greasing

1 3/4 cups all-purpose flour, plus more for dusting

2 tsp. baking powder

1 tsp. kosher salt

1 cup Oakhurst Coffee Milk

2 tsp. vanilla extract

1 cup packed light brown sugar

6 oz. milk chocolate, melted and cooled

2 large eggs, lightly beaten


For the Crumb Topping

1 12 cups all-purpose flour

12 cup toasted and finely chopped almonds

8 tbsp. unsalted butter, softened

6 tbsp. packed light brown sugar

14 cup granulated sugar

12 tsp. kosher salt



Heat the oven to 325° and grease and flour an 8-inch square baking pan. In a medium bowl, whisk the flour with the baking powder, salt, milk and vanilla until smooth. In a large bowl, beat the butter with the sugar until pale and fluffy, about 3 minutes (hand mixer works best). Add eggs one at a time, beating in between. Pour the chocolate into the batter and mix until smooth. Alternately add the dry ingredients with the wet ingredients and pour the batter into the greased baking pan and smooth the top.

Make the crumb topping: In a medium bowl, combine flour, almonds, butter, sugars, and salt and use your fingers to rub the butter into the dry ingredients until the mixture is evenly crumbly. Sprinkle crumbs over the batter and bake 1 hour  or until a toothpick inserted in the center of the cake comes out clean and the crumb topping is golden brown. Let the cake cool before slicing. Enjoy!


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