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–+ servings

Coffee Cinnamon Marble Crumble Cake

A round marble cake featuring swirled layers of coffee-cocoa and cinnamon batter made with browned butter and cream cheese, topped with a chocolate chip cookie crumble.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting time 20 minutes
Course Dessert
Cuisine comfort food, Fusion
Servings 10

Ingredients
  

For the Chocolate Chip Crumb Topping

  • 125 g all-purpose flour ~1 cup
  • 65 g granulated sugar ~⅓ cup
  • 75 g brown sugar light or dark (~⅓ cup packed)
  • 115 g butter salted or unsalted, melted (8 tbsp / 1 stick)
  • 1 ½ tsp vanilla extract
  • Pinch of salt
  • 130 g chocolate chips mini chocolate chips work best!

For the Base Cake Batter

  • 250 g unsalted butter for browning
  • 200 g granulated sugar
  • 80 g brown sugar light or dark
  • 4 large eggs at room temperature
  • 2 ¾ tsp vanilla extract
  • 225 g cream cheese at room temperature
  • 310 g all-purpose flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder

For the Flavor Swirls

  • 5 ½ tsp instant coffee dissolved in 2 ¾ tbsp hot water
  • 35 g unsweetened cocoa powder
  • 1.4 tbsp ~13g ground cinnamon

Instructions
 

  • In a bowl, whisk flour, granulated sugar, brown sugar, and salt for the topping. Pour in melted butter and vanilla extract, stirring into coarse clumps. Fold in chocolate chips and refrigerate.
  • In a saucepan, melt 250g unsalted butter over medium heat for 5-8 minutes until milk solids turn golden amber. Pour into a bowl and cool for 10-15 minutes until warm.
  • Preheat oven to 180°C (350°F). Grease a 23 cm (9-inch) round pan and line the bottom with parchment paper.
  • Whisk sugars into the warm browned butter. Add eggs one at a time, then whisk in vanilla extract and room-temperature cream cheese until smooth.
  • Sift in flour, baking soda, and baking powder. Gently fold with a spatula until just combined.
  • Divide batter evenly between two bowls. Fold cocoa powder and dissolved coffee into one bowl; fold ground cinnamon into the second bowl.
  • Alternate dollops of coffee-cocoa batter and cinnamon batter into the prepared pan. Draw 2-3 figure-eight swirls with a knife.
  • Scatter chilled crumb topping evenly over the top.
  • Bake at 180°C for 45 to 55 minutes. Tent loosely with foil at 35 minutes if crumb topping browns too fast.
  • Cool in pan on a wire rack for 15-20 minutes before releasing. Serve warm or room temperature.
Keyword coffee cinnamon marble cake, marble crumble cake, brookie cake, brown butter cake, coffee cinnamon cake
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