coffee cake
Moist and flavorful with a sweet and crunchy streusel, this is a delightful mid-afternoon treat that can be also enjoyed after dinner.
prep time
25 Min
cook time
1 Hr 10 Min
method
Bake
yield
1 cake
Ingredients
- SPRINGFORM
- 1/4 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 2 tablespoons soft butter or as needed, to grease the pan
- 1 tablespoon unbleached all-purpose flour, to coat pan
- STREUSEL
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup unbleached all-purpose flour
- 8 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup walnuts, chopped
- CAKE
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon ground himalayan sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 8 tablespoons unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- 2 large free-run eggs
- 1 cup buttermilk
How To Make coffee cake
-
Step 1In a small bowl, add granulated sugar and cinnamon; whisk to blend. Generously grease a 9-inch springform pan; add some flour and tap out the excess. Sprinkle the bottom with ¼ cup granulated sugar mixed with cinnamon; set aside.
-
Step 2Preheat oven to 350ºF.
-
Step 3In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine. Add butter and break down using a pastry cutter until the mixture resembles crumbles.
-
Step 4In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
-
Step 5In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy. Add vanilla and then eggs, one at a time, mixing well between each addition. Add a third of the dry ingredients and half the buttermilk; process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
-
Step 6Spoon half of the batter evenly into the prepared pan and sprinkle on half of the crumble evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
-
Step 7Place pan on a baking sheet lined with a silicone mat and transfer to the preheated oven; bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
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Step 8After 15 minutes, remove cake quickly and evenly spoon on the remaining streusel (that will prevent it from sinking). Return cake to the oven for the remaining baking time.
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Step 9After 35 minutes, cover cake with foil to prevent the streusel from getting too dark.
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Step 10Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.
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Step 11To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fqNAuPnHnkA
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#For Kids
Keyword:
#streusel
Keyword:
#easy recipe
Keyword:
#mid-afternoon snack
Keyword:
#european cuisine
Keyword:
#German recipe
Keyword:
#European recipe
Keyword:
#european dish
Keyword:
#German dessert
Keyword:
#German snack
Keyword:
#gugelhupf
Keyword:
#walnut streusel
Keyword:
#kaffekuchen
Method:
Bake
Culture:
German
Ingredient:
Flour
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