Coffee cake

Preparation :45 min Cooking :40 min
Difficulty :medium
Servings :8 to 10

This coffee cake was born from a fiery collaboration with the Nordik Café in Blainville! This place is absolutely mind blowing. Not only does he roast his coffee beans on the spot, but he also offers dishes to take away !!! Do you want a solid coffee? That’s where it happens. #collabo #lecoupdegrace #nordikcafe


  • 2 cups flour
  • 3/4 cup brown sugar
  • 1/4 cup grated unsweetened coconut, lightly toasted
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup diced butter, soft
  • 1/4 cup very strong liquid espresso coffee
  • 2 large eggs

Ingredients for the crumble

  • 5 tablespoons melted butter
  • 1 tablespoon very strong liquid espresso coffee
  • 1 cup brown sugar
  • 1 cup finely chopped pecans
  • 1/4 cup grated unsweetened coconut, lightly toasted
  • 3 tablespoons flour
  • 2 tablespoons quick-cooked oatmeal
  • 1/2 teaspoon cinnamon
  • 2 pinches salt


  • Preheat the oven to 375° F. Grease a 9 ” by 9” baking dish.
  • In a large bowl, put the dry ingredients and mix with a whisk to break up the brown sugar. Form a hole in the center.
  • Add the rest of the ingredients and mix well with a wooden spoon. Set aside.
  • In a bowl, put the butter and the coffee then mix. Set aside.
  • In another large bowl, combine brown sugar, pecans, coconut, flour, oats, cinnamon and salt then mix. Break up lumps of brown sugar with your hands.
  • Add half of the butter to the flour and mix. Pour in the rest of the butter and mix again. Set aside.
  • Pour half of the cake mix into the baking dish and spread. Add half of the crumble and distribute evenly.
  • Pour in remaining cake mix, one spoon at a time, and gently spread. Finish with the filling on top.
  • Place in the oven and bake 40 minutes or until the cake is cooked and a toothpick comes out dry when poked in the center. Remove the oven and let cool 20 minutes before cutting and eating!
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