American Coffee Cake

American coffee cake is a paradox in that it’s not coffee flavoured but is in fact a cake you ideally consume with a cup of coffee. This recipe is very simple but a little different from a typical British tray bake.

This recipe is another of the dishes I have been developing for book number three Café Cakes. The macaron book I have recipes ready for will be held back until this one has been finished. This recipe is definitely going to be included I hope you like it as much as I do.

The recipe contains sour cream which gives a lovely texture and slight bite to the flavour contrasting beautifully with the crunchy sweet cinnamon top.

Enjoy!

The Recipe

American Coffee Cake

16 Pieces

Crumble Topping
60g plain flour
140g light brown sugar
3 tsp ground cinnamon
60g unsalted butter (cool and cut into small chunks)
Cake
200g plain flour½ tsp baking powder
¼ tsp bicarbonate of soda
90g unsalted butter
115g caster sugar
2 tsp vanilla extract
1 medium egg
1 medium egg yolk
150g sour cream

The Recipe

1. Line a 24cm square cake tin with parchment paper and place aside.
2. For the crumble weigh the flour, sugar, cinnamon and salt.
3. Place into the bowl for a stand mixer then add the butter.
4. Mix slowly together until a nice gritty textured crumble is formed.
5. Place the crumble mix aside in a bowl while you make the cake.
6. Weigh the flour, baking powder, salt and bicarbonate of soda.
7. Sift onto parchment and place aside.
8. Place the butter, caster sugar and vanilla into a small bowl.
9. Cream using a hand held electric whisk for 4-5 minutes until light.
10. Scrape down then add the egg yolk and whisk in.
11. Add the egg and whisk in until smooth then scrape down the bowl.
12. Add half of the sifted dry ingredients and fold in gently with a maris.
13. Add all of the sour cream in one go and mix in until smooth.
14. Add the remaining dry ingredients and fold in until smooth.
15. Place into the lined cake tin and spread level.
16. Sprinkle the crumble topping evenly on the cake and lightly press flat.
17. Bake at 160°c for 35-40 minutes or until the centre is springy.
18. Leave to cool in the tin for 30 minutes then lift into an airtight box.
19. To serve remove the edges then cut into 16 even pieces.

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