Hava Java

A Simple Place to Go

Hi!

I’m Mike Hava and this is Dan Java. We’re the owners of Hava Java!

Your one stop shop for a cup of seriously good coffee and a lights out crumb cake.

Have a Hava Java on us.

We love cruises!

Dan and I met in college, majoring in business. We bumped into each other over, you guessed it, java.

At the time Dan was nursing a macchiato, while I had my plain black. Dan’s first words to me were, “how was your time in jail?”

I was confused. I’d never so much as gotten a speeding ticket. In fact, I was a straight A+ student who just wanted to have a respectable time on a cruise.

But apparently the only person in Dan’s life who drank it straight was Lionel, his stepdad. Lionel would ‘refinance’ at the kitchen table with a plain black. Dan grew up helping him write hot checks back and forth to different bank accounts.

Lionel’s still in jail today!

In fact, Dan loved coffee so much he changed his last name to Java. Also cuz’ Lionel comes up every time you Google Dan’s name.

And I changed my last name to Hava. I’m not sure why. Mostly because it rhymed with Java.

We’ve both been divorced twice.

And I still haven’t been on a cruise!

Both of us hit our 40s and desperately needed a communal place to gather and unwind. Turns out a lotta other divorced dads with two seater convertibles felt this way too.

Dan recently got his ear pierced.

So grab a newspaper, a cup of Joe, some crumb cake and pretend your ex wife doesn’t hate you.

But make sure to pay your child support.

You might have seen us in the local paper after a high profile customer “allegedly” didn’t pay his child support. He was cuffed at the coffee bar after ordering a double foam frappuccino. But no press is bad press so we’ll take it.

We’re open 24 hours a day, 7 days a week. That’s right! Dan and I live in the back for reasons that aren’t up to code, but don’t matter in this context. Point is, we’re always here for you.

And Dan not only does a great job with the books, but he’s mastered the crumb cake.

Our recipe is courtesy of Lionel, who always said a plain black and a piece of crumb cake could get you through even the darkest of times.

And please make sure to tip us, because I WILL save up for that cruise one day.

Good luck. And God bless.

Lionel’s Lights Out Crumb Cake

Equipment:

• Mixer

• 8x8 inch baking dish

Ingredients

For the crumb topping

• 1 1/4 cups all-purpose flour (150g)

• 1/2 cup firmly packed light brown sugar (110g)

• 1/4 cup granulated sugar (50g)

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup unsalted butter (melted 113g)

For the Cake:

• 1 1/2 cups all-purpose flour (180g)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup unsalted butter softened (113g)

• 1/2 cup granulated sugar (100g)

• 1 large egg

• 1/3 cup sour cream

• 1/4 cup milk (60mL)

• 2 teaspoons vanilla extract

• confectioners’ sugar

Instructions:

1. Preheat the oven to 325F. Butter an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper.

For the Crumb Topping:

1. In a large bowl, whisk together 3/4 cup flours, sugars, cinnamon, and salt. Using a fork, stir in the melted butter until mostly combined, but still crumbly. Stir in the remaining 1/2 cup flour until mixture is very crumbly and still has large pieces.

For the Cake:

1. In a bowl, whisk together flour, baking powder and soda, and salt.

2. In a large mixing bowl, combine the butter and sugar and beat on medium speed until light and fluffy - about 3 minutes. Use the paddle mixer attachment if using a stand mixer. Add the egg and beat until combined. Scrape down the bowl. Add sour cream, milk, and vanilla, and beat on medium-low speed until combined. (The mixture will look runny and curdled).

3. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat just until all the flour is incorporated, stopping to scrape down the bowl as needed. Transfer the batter to the prepared pan and spread it evenly. (Batter will be very thick). Spring the crumb topping all over the batter.

4. Bake for about 40 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely in a pan. Sprinkle with confectioners’ sugar before slicing. Best served with a plain black.