I'm not a cake person but i cannot say no to coffee cake and cheesecake. Any cake loaded heavily with cream is a big no for me. Coffee cake comes in many variation and coffee streusel cake is one of them and it's one of my favourite. The whole house smells wonderful with tne strong coffee flavor and i couldn't wait to dig in. The soft and moist cake with crunchy & crispy streussel topping make a ideal choice of cake for coffee lover. I used Pecan nuts for the streussel, for alternative you may use walnut or hazelnuts. Do not miss nuts for the streussel as the added nuts give a wonderful crunch to the delicious cake. Serve along a hot cuppa and enjoy.
Ingredients
1 cup sour cream
2 cups all purpose flour
1/2 cup butter,room temperature
2 large eggs, room temperature
1 tsp baking soda
1 tsp vanilla extract
1 tsp baking powder
1/3 tsp salt
1 cup granulated white sugar
For Topping
1/3 cup brown sugar
1/3 cup chopped pecan/walnut
1/4 cup granulated white sugar
1 tbsp cinnamon powder
1/4 tsp clove powder
Methods
Line a 9"inch square baking pan with parchment paper and keep aside.
Preheat oven at 180'C or 375'F.
In a bowl mix together all imgredients listed under "For Topping" and keep aside.
Sift together flour,baking powder,baking soda and salt. Keep aside.
Using a stand or hand mixer, beat butter and sugar till pale and fluffy.
Add in the vanilla extract,eggs and sour cream. Beat till combined.
Reduce speed to low and gradually add in the flour mixture. Beat till combined.
Pour 1/2 of the batter onto a baking tray and sprinkle with 1/2 of the prepared topping. Pour over the remaining batter and top with remaing topping mixture.
Bake for 35-40 minutes or till a skewer inserted in the center of the cake comes out clean.
Remove from oven a cool in a pan before removing to a wire rack to cool completely
Slice and enjoy with a hot coffee
No comments:
Post a Comment