RECIPE: Kumquat Crumble Coffee Cake

February 3, 2016, 1:03 PM HST
* Updated September 8, 11:39 AM
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Kumquat Coffee Cake. Photo credit: Kristin Frost Albrecht.

Kumquat Crumble Coffee Cake. Photo credit: Kristin Frost Albrecht.

Kumquat Crumble Coffee Cake

This decadent coffee cake is the perfect weekend morning treat. The star ingredient of the recipe is the in-season kumquats. Kumquats are tiny sweet-tart citrus fruits with an edible rind. Slice the kumquats thin and top the cake with a butter, cinnamon and brown sugar crumble, which makes for a marmalade-like delight.


For the crumb topping:

3/4 cup brown sugar, lightly packed

1 teaspoon ground cinnamon


1/4 pound (1 stick) butter, softened


1 1/3 cups all-purpose flour

For the cake:

6 tablespoons butter, at room temperature (3/4 stick)


3/4 cup brown sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh thinly sliced kumquats, seeds removed


Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the crumb topping:

  1. Combine the brown sugar and cinnamon in a bowl.
  2. Mix in the softened butter and then the flour until crumbly. (You may use a food processor for this too)
  3. Set aside.

For the cake:

  1. Cream the butter and sugar using an electric mixer until light.
  2. Reduce the speed to low, and add the eggs one at a time.
  3. Add the vanilla and sour cream.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low speed, add the flour mixture to the batter until just combined.
  6. Spoon the batter into the prepared pan and spread it out with a knife.
  7. Layer the sliced kumquats evenly over the top of the batter.
  8. With your fingers, spread the crumble topping evenly over the batter.
  9. Bake for 40 to 50 minutes, until a knife inserted in the center of the cake comes out clean.

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.

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