Tuesday, April 12, 2011

Coffee Cake

I am back after a short time away from my food blog.  What nice way to be on track with a sweet item.  I made this cake for Divali.  My daughter's comment - very nice ad when she wanted to bake something for her school she thought of Coffee Cake and she fell in love with baking...  Since then she has baked a few times.  Another recipe that is easy and yet nice.

Though the cake is called Coffee Cake, it has no coffee flavour anyway in the cake.  i guess the roasted nuts that are used in the cake gives the coffe kind of feeling...

Coffee Cake

Coffee Cake Topping:

1 cup (100 grams) walnuts or pecans
1/4 cup (50 grams) light brown sugar
1/3 cup (50 grams) mini chocolate chips
3/4 teaspoon ground cinnamon
1 tablespoon (15 grams) all purpose flour

Coffee Cake:
2 cups (200 grams) sifted cake flour - I use self raising flour.
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (140 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup (160 ml) sour cream or plain yogurt - I used laban instead.


Preheat oven to 177C and place rack in center of oven.

Roast nuts for 8-10minutes till fragrant and chopped coarsely.

Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.

Butter and flour a 9-inch (23 cm) and line the bottom of a spring form pan with parchment paper.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute).

Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula.

Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.

Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.

Serve warm or at room temperature.

Makes one - 9 inch (23 cm) cake.


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