-
1
First, preheat your oven to 375.
-
2
Make the crumble by putting the butter, cinnamon, flour, and both sugars in a small bowl. Mix them together using either your hands or a pastry cutter until they form clumps; you don't wanna get this shit too fine, people. You want it to be crumbly.
-
3
For the cake, you're gonna basically start the same way: throw the sugars, flour, baking soda/powder, coffee grounds, cinnamon, and butter in a stand mixer and mix them on low until they're combined.
-
4
Whisk together the yogurt and milk in a small bowl and add those to the batter on low with the almond extract and egg. Make sure you do this JUST until it's combined; if you make it too smooth you won't get the crumbly goodness that coffee cake is all about.
-
5
Butter up (or non-stick spray up, but that doesn't sound nearly as good) a 9x9 square baking pan and spread the batter in there.
-
6
Pour the crumble on top of the batter, then stick the whole thing in the oven for about 30 minutes, until a toothpick comes out clean.
-
7
While that's going on, brew up some coffee for the glaze.
-
8
Glaze is insultingly simple to make: just pour a couple tablespoons of the coffee into some powdered sugar and stir together with a fork. Too thin? More sugar. Too thick? More coffee. A chimp could do it, and hopefully you're not actually a chimp trying to read this and make coffee cake. You should be making banana bread, obviously.
-
9
When the cake is done baking, let it rest for 5 minutes, then put it on a cooling rack till it gets down to room temperature.
-
10
Pour the glaze on top in neat little ribbons, and you're all set.
