STREUSEL COFFEE CAKE…A Delectable Cake for Tea or Dessert
STREUSEL COFFEE CAKE
This recipe is adapted from one of the first baking sites I used to browse many many moons ago…the ‘Joy of Baking‘. Just the other day my friend from Kiev & I were chatting online & looking for poppy seed muffin recipes on this site. One thing led to another, & eventually to this delectable looking ‘Streusel Coffee Cake’. This was last week, but the picture had been haunting me ever since & I just HAD to bake it.
I made a few small changes here & there; one for sour cream & the other being orange rind… (couldn’t resist the combination of the plump orange & magical microplaner staring at me). My sister had made an almost similar coffee cake when we were in Dallas this summer, & it was really good. I have used bittersweet Ghirardelli chocolate chips inside & mini chocolate chips in the topping! Didn’t use cinnamon because of the orange rind. This is a lovely, easy to make & moist cake…delicious to the last crumb!!
Ingredients:
Flour – 1 ¾ cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Butter -3/4 cup (140gms)
Sugar – 2/3 cup (original recipe has 3/4 cup)
Eggs – 2 / large
Vanilla Essence – 1 tsp
Yogurt – 4 tbsp
Cream – 2 tbsp (25% fat)
Juice of ½ lime
Zest of 1 orange
Streusel:
Flour – 1 tbsp
Brown sugar – ¼ cup
Toasted walnuts – ½ cup (Toasted in oven for 8-10minutes. Keep an eye on them or they will brown too fast & burn).
Regular chocolate chips – ½ cup (I used Ghirardelli bittersweet)
Mini chocolate chips – ½ cup
Method:
- Line & grease & dust the bottom of a 9” spring form baking tin. Grease and dust the sides.
- Preheat the oven to 180 degrees C.
- Prepare the streusel by mixing the 1 tbsp of flour + brown sugar + toasted walnuts in a bowl. Divide into 2; mix big chocolate chips in one, and the mini chips in the other. (Use only 1 size/variety of chips if you like.)
- Stir together the flour + baking powder + baking soda in a bowl.
- Mix the yogurt + cream + lime juice in a small bowl. (You can use sour cream instead)
- Beat the butter + sugar until light.
- Beat in the eggs one by one, and then the vanilla essence + orange zest.
-
Beat in the 1/3 of the flour mixture; then 1/3 of the yogurt/cream mixture. Repeat twice & beat until just mixed in properly.
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Put half the batter in the tin; level out. Sprinkle the half streusel mix with the regular Ghirardelli chips evenly over this.
- Top with the remaining batter; then sprinkle the other half of the streusel mix evenly.
- Bake for approximately 60 minutes/ till done.
- Leave to cool in tin on rack for 10 minutes, and then remove the sides.
- I took the bottom lining parchment off about an hour later; peeled it off carefully as I couldn’t invert the cake, else the topping may have fallen off.
- Serve warm as it is…OR with whipped cream or a dollop of vanilla ice-cream!
Quoting from Joy of Baking, ‘Coffee Cakes are the informal cakes, the ones for everyday. They differ from layer cakes not only in their appearance but also in what they contain. To start with, while a layer cake and a coffee cake do use similar batters, a coffee cake batter is richer in taste and texture by the addition of sour cream. Also, unlike a layer cake that uses a rich icing to both fill and frost the cake, coffee cakes are instantly recognizable by their streusel topping (‘streusel‘ is German for ‘sprinkle’).’
The verdict at home…Smashing Good!! You won’t be disappointed if you serve it warm with a dollop of vanilla ice-cream or whipped cream said the site! WOWEE!! We weren’t disappointed at all.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
13 Comments
meeso
If I ever had all these delicious desserts around me all the time I would weight a million pounds 😀 I could never say no to all of these goodies!
Latha
oh my dear… you’re churning out delicacies one after aother at great spead! looks like you are baking a lot for this christmas (or is it so every season)?
Ben
I was thinking the same than meeso. I’d be 1000 punds fatter if you were my neighbor, because I’d be in your house every day :-p
PASSIONATE BAKER....and beyond.
Meeso & Ben…If you had been my neighbours, we could have named us the the Bakers, Eaters & ‘Pounders’!! Mind you, I’m quite strict with the portions…the kids dont get more than 1 slice a day! Meanie I am!!
Just a good season Latha. Summer is far too warm to bake or eat. Could just leave the batter in the sun in summer & bring back a cake in no time! I catch up with baking in the winters!!
Anonymous
oh my god, u r great, u cook so good cakes and cookies, i wanted to try atleast one cake but i will not be having one or the other ingredient, i will collect everything and mail u my experience in baking wonderful cake from your blog.
thanks for sharing such a wonderful recipes
Taste of Mysore
oh..my..I just cant stop drooling over that cake…I just wanna a grab that slice of cake and eat right away.
Arundati Rao
just took a print of the recipe to try…..looks so tempting…
Vcuisine
It is really tempting to try. Tks for the recipe. Viji
Aqua blue
PB……made your coffee cake…it was truly superlative!I’m going to serve this coffee cake with Darjeeling tea.
Seasons
OMG!!
You have an absolutely YUMMY blog!! 🙂
Unfortunately though I may not be able to make most of it or all of it, cos I don’t eat eggs 😐 but will try seeing if I can do with oil or curd instead! 🙂
-Seasons
http://seasonsinmusic.blogspot.com
Anonymous
I just came across your blog few days back,and what to say I am really inspired to bake goodies.So I tried this cake and yes I can say it was good and a hit at my home also.
Meetu
Deeba, i tried out this cake and it was a total hit, absolutely soft and yummy. Thanks a lot for posting all these great recipes and such nice blogs.
dr sumann lata
Hi there,
I must congratulate you on your culinary skills. The cakes look amazingly delicious. was just browsing finding about healthy food & grains & woaa i hit your site. keep it up.