This recipe may be deceptive for some people, particularly those in the UK. It is called a coffee cake, but doesn’t have any coffee flavour in it at all. Rather it is a cake that is meant to be enjoyed with a cup of coffee. Such cakes are very popular in North America and are known as coffee cake.
This is a cake, which has a thin layer of walnut streusel mix with the cake, as well as more streusel on the top.
Although I have used walnuts in my streusel any nuts could be used and chocolate too if desired.
The recipe is simple to make, simply make the streusel and mix the batter and that it all there is too it. I have used creme fraiche in my recipe though often sour cream is used. There is a difference between sour cream in North America and soured cream in the UK. The UK version is looser and I wasn’t sure that it would work too well. Natural yoghurt could be used as another alternative.
I made mine in a 9 inch round cake tin(springform for ease). For those who don’t have a 9 inch round tin an 8 inch round tin would work fine, but the baking time would need to be increased slightly as the batter will be filling a smaller area, and so be deeper.
I am very happy with how my cake turned out. It baked nicely and was done in 50 minutes. The result was a nice, soft cake with a lovely flavour and the added texture from the streusel. Of course, not liking coffee, I had to eat mine with a cup of tea. But I am sure that didn’t detract from the experience at all.
for the streusel:
- 150g(3/4 cup) dark brown sugar
- 45g(6 tbsp) plain flour
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 63g(4 1/2 tbsp) melted butter(I used unsalted)
- 100g(1 cup) roughly chopped walnuts(or any other mixture of nuts)
For the cake batter:
- 170g(3/4 cup) melted unsalted butter
- 240g(2 cups) plain flour
- 150g(3/4 cup) light brown sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 medium eggs(that would be large in the USA)
- 240ml (1 cup) creme fraiche, or sour cream, or natural yoghurt
- 1/2 tsp ground allspice
- Preheat the oven to 180C/160C Fan/350F.
- Grease a 9 inch round cake tin, with a loose bottom, and line the bottom with parchment paper.
- Place the dark brown sugar into a bowl and add the 45g of flour, ground cinnamon and allspice, then mix to combine and break up any lumps of sugar.
- Add the chopped walnuts and mix to combine.
- Add the 63 g of melted butter and mix with a fork until the mixture is combined, clumping slightly and crumbly.
- In a large bowl place the 170g of melted butter and add the light brown sugar, eggs and creme fraiche.
- Whisk the mixture together until fully combined and smooth.
- Stir in the vanilla extract as well.
- Place the allspice, baking powder and baking soda into the bowl that holds the flour.
- Mix them all together.
- Add that dry mixture into the wet mixture and stir with a spoon or spatula until all is fully combined.
- Spoon half the batter into the cake tin and spread it across the base, levelling it as much as possible.
- Sprinkle about 3/4 cup of the streusel mixture over that levelled surface and gently swirl it in the batter, not going deep.
- Spoon blobs of the remaining batter on top of that streusel and gently spread to level again.
- Add the remaining streusel, or as much as needed to cover the top.
- Gently swirl or press that streusel, again not going deep.
- Place the cake tin into the oven and bake for 50 to 55 minutes, until the top feels springy when pressed.
- Remove from the oven and allow to cool for about 10 minutes before removing from the cake tin.