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Coffee Cake
Recipe video above. This is a wildly delicious butter cake with a ribbon of cinnamon in the middle, topped with a generous amount of crunchy, nubbly cinnamon flavour crumb (streusel) - obviously the best part! It’s called a Coffee Cake in the States though there is no coffee in it, presumably because it’s meant to be enjoyed with coffee.I use the same mixture for the topping to make the cinnamon ribbon inside - it goes kind of jammy and thicker than just sprinkling with plain cinnamon sugar. Try it once and you'll be converted for life!Adapted from this recipe by Stella Parks on Serious Eats.
👥 9 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Grease and line a 20cm/8" square pan with baking paper (parchment paper), with overhang so you can lift the cake out once baked.
2
Preheat oven to 160° fan-forced (350°F /180°C regular ovens).
3
Crumb topping first - Put all the Crumb ingredients into a bowl. Using an handheld electric beater or a stand mixer with the paddle attachment, beat until the butter breaks up into crumbs (about ⏱️ 20 seconds). Then finish the job with your fingertips, rubbing the butter into the flour mixture until there are none larger than the size of small peas. Place in the fridge until required.
4
Cake batter:
5
Dry ingredients - Whisk the flour, baking powder and salt in a medium bowl, then set aside.
6
Cream butter - Put the butter and sugar in a separate bowl. Using the same beater (no need to clean), beat for 1 1/2 to ⏱️ 2 minutes until the butter is light and creamy. Beat in the eggs one at a time, then the vanilla and oil. Beat well until thoroughly combined.
large eggs (, at room temperature (Note 1))2vanilla2 tsptsp vanilla extract1/4oil ( - canola, vegetable or any other plain flavoured)1 tbsp
7
Add flour in batches - Add one third of the flour and sour cream, then beat on the lowest speed until you almost can't see flour. Repeat again twice, then finish mixing with a rubber spatula until you can no longer see flour (safer to finish by hand to avoid over-mixing to ensure the cake stays soft).
8
Assemble and bake:
9
Layer - Spread just over half the batter in the pan. (Note 2) Sprinkle then spread evenly with 1 cup of the crumb topping. Dollop spoonfuls of the remaining batter across the surface and spread. A small offset spatula is useful here. Do the edges first, then the middle. Don't stress if you mess this up a bit, this is a rustic cake afterall!
cups caster sugar (superfine sugar)3/4/ 1/2 cup unsalted butter (, softened (1 US stick))120gcups plain flour / all-purpose flour1 1/4cup sour cream at room temperature (, mixed well before use - sub plain yogurt (Note 2))3/4cup (tightly packed) brown sugar3/4cup plain flour / all-purpose flour3/4cup icing sugar / powdered sugar (, sifted)3/4
10
Chunky crumb - Grab handfuls of the crumb topping in your fist to clump together then break up into chunks across the surface.
11
Bake for 40 to ⏱️ 45 minutes or until a skewer inserted into the centre comes out clean. Check first at ⏱️ 40 minutes.
12
Cool for ⏱️ 15 minutes in the pan before using the paper overhang to lift it out onto a rack. Let it cool for another ⏱️ 30 minutes before drizzling with glaze (if using), then slice to enjoy!
13
Glaze:
14
Put ingredients in bowl and whisk to combine. Glazes crust so it's best to use immediately.
Nutrition Facts
calories
239 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
126 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
39 mg
carbohydrate Content
39 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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