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Coffee cake with roasted almond filling- 1/29/11

Coffee Cakes are the best first thing to have in the morning!  Sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee is one of life's little pleasures,  at least for me it is!

Although called a "Coffee" Cake, it does not usually contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee.  This coffee cake is butter cake batter and is slightly richer in taste and texture because it contains sour cream instead of milk. (You can replace the sour cream with plain yogurt for a lighter cake.)  Coffee cakes are instantly recognizable by their streusel topping ('streusel' is German for 'sprinkle') made from a delicious mixture of sugar, flour, and ground cinnamon to which nuts and chocolate chips are added. They are best eaten the day they are made and, if possible, serve them warm from the oven.

 

This coffee cake is simply delicious. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor and soft, moist texture. But what makes this Coffee Cake unique is its' streusel topping and its vein of streusel that runs through the center of the cake. The streusel, when baked becomes slightly crunchy with a grainy texture which contrasts so well to the softness of the cake. I love to serve this cake while it is still warm from the oven

Close look at the cake!

 

 

Preparation work..

For the cake (8 to 10 servings)

12 tablespoons unsalted butter  (1 1/2 sticks)

1 1/2 cups granulated sugar

3 extra large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/4 all purpose flour

1/4 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Equipment: 10 inch tube pan

For the streusel (filling and topping)

3/4 cup light brown sugar, packed

1/2 cup all purpose flour

1 1/2 teaspoons ground cinnamon

1/4 kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 chopped walnuts or almonds

 

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup

 

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Cream the butte and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.

Add the eggs one at a time and keep mixing at low speed.

Add the vanilla and sour cream

Mix it together at low speed very briefly.

Add the flour, baking powder, baking soda, and salt....

Mix it all together at low speed until the batter is just combined and set aside.

Prepare the streusel.  In a large bowl place the brown sugar, flour, cinnamon, salt and butter.

Mash the butter to form a crumble.

Pour half of the batter in the pan and spread it out.

Sprinkle 3/4 cup streusel on top on the batter.

Pour the remaining batter inside the mold and spread it out.

Sprinkle the remaining streusel on top.  Preheat the oven at 350 Degrees.

Put the cake in the over for about 50 to 1 hour until a cake tester comes out clean.

Remove 

Whisk the confectioner's sugar and the maple syrup together. 

Add a few drops of water to make the glaze runny.

Drizzle a much as you like over the cake with a fork or spoon.

Before drizzling the glaze make sure to put paper underneath the cake so the glaze does not create a mess.

Once all the glaze are used remove the paper so that your cake stand is clean.

Filed as: Cake/cookies

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