Catacomb Coffee Cake

Another creator I have been fangirling over recently is Ghoul at Heart. Lori is a creative powerhouse; her creations range from slightly spooky to downright sinister. One of my favorite creations is her Catacomb Crumble, and I wanted to pair it with a coffee cake to share with visiting friends.

Catacomb Crumble Recipe - Ghoul at Heart

Yield 1 cake

Prep time

40 Min

Cook time

30 Min

Inactive time

2 Hour

Total time

3 H & 10 M

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Catacomb Coffee Cake

This buttery, cinnamon-spiked treat is pure weekend-morning nostalgia, but those little streusel skulls? That’s where things get deliciously devious.

Ingredients

Catacomb Crumble Top

• 1 cup (120g) all-purpose flour
• 8 Tbsp (113g) butter, softened
• ½ cup (110g) brown sugar, packed
• 2 tsp cinnamon

Cake

• 8 Tbsp (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream
• 2 Tablespoons (30ml) milk
• 1 and 1/3 cups (166g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

Catacomb Crumble Top

1. Make this ahead of time - it takes a while!
2. Add the crumble ingredients to a medium bowl. Using a fork or pastry cutter, cut in the butter until the mixture is well combined and crumbly. It should feel like kinetic sand.
3. Spoon crumble into each skull cavity, then use the back of the teaspoon to firmly pack the mixture into the mold. Keep adding till the skull is full. Place the mold in the freezer for about 10-15 minutes, or until the skulls are firm. Gently tap the mold to release the skulls onto a sheet of parchment paper.
4. Transfer the finished streusel skulls to an airtight container and store them in the refrigerator. Repeat the process until you have about 60 skulls. Reserve any remaining streusel mixture for the coffee cake.

Cake

1. Preheat oven to 350*F and line your pan or tin with parchment paper. I used a 9-in glass pie tin
2. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
3. Add the eggs and vanilla, and beat on medium-high speed until combined.
4. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. The mixture will be lumpy.
5. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
6. Add the flour mixture to the wet ingredients, and beat on low speed until just combined.
7. Finally, beat in the milk. Do not overmix this batter. The batter will be thick.
8. Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top.
9. Tap the cake on your countertop to help the batter settle.
10. Take your skulls out of the oven, and place them all over your cake. Sink some skulls in place, others a bit on top of the extra crumble, and even stack others slightly on each other. It helps make things look a bit more like the catacomb feel we are going for.

Notes

• Get extra skull molds, and it will make the crumble portion a MILLION times easier

Recommended Products

Mini Skulls Mold

Did you make this recipe?

Tag @crownandcrypts on instagram and hashtag it #catacombcoffeecake