‘Coffee’ coffee cake
1 HOUR 30 MINUTES SERVES 12-15 | EASY
This bake originated in the US, where a coffee cake is one that is served with coffee rather than one actually made with it. I still feel a little short-changed when coffee cake is missing its main identifying ingredient. So to correct decades of baking injustice I’ve snuck espresso powder into this one. The soured cream gives the cake a little tang and results in a wonderfully textured bake that stays moist for days.
BROWN-BUTTER STREUSEL
unsalted butter 125g, plus extra for the tin
plain flour 160g
caster sugar 115g
fine sea salt ½ tsp
ESPRESSO SWIRL
soft light brown sugar 100g
instant espresso powder 3 tsp
ground cinnamon 2 tsp
SOURED CREAM CAKE
unsalted butter 175g softened
caster sugar 300g
plain flour 315g
baking powder 1 tbsp
fine sea salt 1 tsp
vanilla extract 1 tsp
eggs 3 large
soured cream 180ml
• Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 33cm x 23cm, 5cm-deep baking tin and line with a piece of baking paper that overhangs the two long sides of the tin.
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