Nomsies Kitchen Coffee Cake with Almond Streusel Topping Recipe
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| Super soft and moist coffee cake with crunchy, crumbly almond streusel |
Hello everyone. Happy Friday! I am happy to say that I have been busy
baking pineapple jam tarts and I realised that I only posted once this week.
Where did the week go?
Yesterday night, I wanted something that didn't come in a cookie form.
As the saying goes, you can’t have too much of a good thing. I also wanted to
use up some sour cream and some thick Baileys cream that I have languishing in
my refrigerator. So, after dinner I baked this coffee cake and topped it off
with some almond streusel. I had some leftover almond streusel in the freezer
as I made a big batch for some blueberry muffins previously. As such, it saved
quite a bit of time for me. However, if you need to make a fresh batch of
almond streusel, do give yourself some extra time as the almond streusel must
be rested and chilled for at least 2 hours before you use it.
As for the taste and texture of the cake, I really like how the sour
cream and Baileys cream gave this cake a super soft and moist texture whereas the
addition of the almond streusel contributes a crumbly, crunchy and sweet topping.
When eaten together, the two contrasting textures provide a very appetising and
delicious combination! I had 2 slices after my dinner, and no, I did not have
an apple for dinner. This morning for breakfast, I had another one, maybe two,
slices.
I was not too pleased with the photographs as it was taken quickly at
night in yellow light as my greed didn't allow me to keep the cake uneaten
until the morning. So, these photos will have to do. Until next time, happy
baking!
Recipe for Coffee Cake with Almond Streusel Topping
Prep Time: 20 minutes (not including time for preparing almond streusel)/
Baking Time: 45 minutes
You will need an 8” cake tin
Ingredients
200gm All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
75gm Butter
200gm Castor Sugar
1 large Egg
1 tsp Vanilla Essence
120gm Sour Cream
100gm Baileys Thick Cream (coffee flavoured)
30ml Black Coffee (1 tsp coffee diluted in
hot water)
Topping
200gm Almond Streusel (recipe follows)
1 Tbsp Soft Brown Sugar
Method
1. Grease the cake tin and line with parchment paper. Pre-heat the oven to 160°C.
Next, start by preparing the
dry ingredients. Sieve the flour, baking powder and baking soda into a bowl.
Add in the salt and whisk to combine the ingredients.
2. Cream the butter with a mixer until it has
softened. Add the castor sugar and mix until evenly combined and the mixture is
fluffy.
3. Add the egg and vanilla essence, mix until
just combined. Do not over mix after you have added the egg.
4. Now, fold in the flour mixture alternately
with the sour cream, Baileys and coffee mixture. Add a third of each
mixture/ingredient at a time to ensure that it is even. Make sure the batter is
evenly mixed after each addition.
5. Pour the batter into the prepared cake
tin. In a bowl, combine the almond streusel and tablespoon of soft brown sugar
and roughly whisk together with a fork. Add the streusel topping all over the
top of the cake. Bake for 45 minutes or until the streusel is golden brown and
a skewer inserted in the centre comes out clean.
Recipe For Almond Streusel
Prep Time: 10 minutes (active prep time)/
Refrigerate for at least 2 hours before use
Ingredients
60gm All Purpose Flour
60gm Ground Almonds
60gm Castor Sugar
60gm Butter
¼ tsp Salt
Method
1. Cut the cold butter into cubes. Place in a
food processor. In a bowl, combine the all-purpose flour, ground almonds,
castor sugar and salt together and whisk to evenly mix. Add the flour mixture
into the food processor with the butter and pulse for about 15-20 seconds until
the mixture resembles bread crumbs.
2. Put the mixture into a resealable plastic
freezer/sandwich bags. Refrigerate at least 2 hours before using. The almond
streusel can be made in a big batch if you are intending to use it for other
bakes, such as on top of muffins. It can be frozen for up to a month. Just put
in the refrigerator to thaw out before using. Streusel should be used cold.
