Name: Coffee Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 2/3 rd cup of all-purpose flour; 1 teaspoon of baking powder; 1/2 teaspoon of baking soda; 1/4 teaspoon of salt; 100 gm of unsalted butter (room temperature); 180 gm of granulated white sugar; 2 large eggs; 1 teaspoon of vanilla extract; 200 gm of sour cream; FOR THE CRUMB TOPPING; 1 Cup of roughly chopped pistachio and almond (you can opt for nuts you like walnut or pecans); 50 gm of light brown sugar; One table-spoon of cold butter; 1/3 rd cup of chocolate chips (optional); 1 tablespoon of all-purpose flour; 3/4 th tablespoon of ground cinnamon

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The coffee cake is a classic ! ItÃ¢â‚¬â„¢s an informal cake, you bake it and keep in a box, and enjoy it when ever you want._x000D_ But what makes the coffee cake recipe so unique is the grainy crumb mixture that piles on the top and there is little layer of the crumb in the center. It is pleasurable to have a slice of coffee cake with steaming hot coffee. One thing I must mention here is that this coffee cake recipe does not have any coffee in it. Taaadaa! But all in all a pretty simple recipe to put together, with the basic ingredients.

Prep Time 20

Cook Time 50

Total Time 1 10

Served AsSnacks

CuisineBakery

Servings

Ingredients

Instructions

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Lets start with the crumb topping first. Just mix all the ingredients in a small bowl ( nuts, sugar. butter, chocolate chips, flour,and cinnamon) Mix them with a fork and keep it aside. FINISH , EASY_x000D_ _x000D_ For the cake, Preheat the oven at 180* C and line the bottom of a spring pan (9 inch ) with a parchment paper. I prefer spring cake pan for this cake, as when the cake is baked it is very easy to slide it out without spoiling the crumb on the top. If you don¢â‚¬â„¢t have a spring cake pan, Here is a trick line a normal pan with parchment paper letting the paper go over the sides. And after baking ; let it cool in the pan a little bit then pull the sides of the parchment paper out very carefully, with the cake inside.
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In a bowl whisk together flour, baking soda, baking powder and salt. Keep aside. In another bowl beat the butter using an electric hand mixer, until soft. Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix. At this stage leave your whisk or hand beater and grab the rubber spatula or a wooden spoon will do. Fold in the flour mix and the sour cream alternately. Mix until combined, if you over mix your cake batter, you will end up with a dense cake. So be careful !
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Spoon half of the batter into the prepared cake pan, smoothing the top with an offset spatula or with the back of a spoon. Sprinkle about half of the crumb topping on the well spread batter. Cover with the remaining batter. Now at this stage if you spoon down the rest of the cake mix in the center and then try to spread it the whole crumb coat will mix into the cake batter and will not provide a neat layer in the center. What I suggest is place dollops of cake batter all over the crumb mixture and then use an off set spatula to even the layer. Sprinkle with the remaining crumb toppings. Bake for about 40 to 50 minutes or until the toothpick inserted in the center will come out clean. When done, remove the cake from the oven and let it cool on a wire rack for some time. ENJOY !

Notes

The recipe calls for sour cream, which gives the cake the rich flavor and the soft texture. I got it from my local grocery store, Its is called Impero Sour cream. Still if you don’t find sour cream; full fat natural yogurt will be a good substitute. I recommend let the yogurt sit in a strainer lined with a muslin cloth for 30 minutes, so the watery liquid will drip out and the yogurt will be thicker.

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Tags cake recipes nuts and dry fruits recipes

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