Crunchy Coffee Cake

Here’s my next recipe from the Great British Bake Off Everyday recipe book – Crunchy Coffee Cake (page 24). My mum is usually my guinea pig but as she’s gone away for a few days I thought I’d make something I know she wouldn’t like; my work colleagues will get to test this time!

gbbo_fool_proof_recipes

Here’s what you’ll need:

For the streusel

100g light brown muscovado sugarIMG_0556
50g plain flour
25g porridge oats
1tsp ground cinnamon
50g unsalted buter
50g walnut or pecan pieces

For the coffee cake

2tbsp coffee
2tbsp boiling water
120g unsalted butter, softened
200g caster sugar
2 medium eggs, at room temperature
200ml buttermilk, at room temperature
250g plain flour
good pinch of salt
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
icing sugar, for dusting

The recipe says make the streusel first but I actually made the coffee first as the recipe said it needs to cool – off to a quick simple start!

IMG_0560Also I had no idea what a streusel was but I’ve just discovered that it’s a crumbly topping of flour, butter and sugar. This was the next job; to make the streusel by combining the sugar, flour, oats and cinnamon and mixing with your hands. Then add the nuts, I used walnuts (they were cheaper!)  and leave till later.

mixNow for the cake itself; cream the soft butter with an electric mixer and add the sugar. Then combine the eggs and add to mixture and then gradually add the buttermilk using a large spatula and stir in the coffee.

mix2Sift in the flour, salt, baking powder and bicarbonate of soda and fold in with a spatula. It’s really useful at this stage to have a good plastic soft spatula for this part; the folding and the mixing. I recently bought one and was quite glad for this, it was very useful.

mix3Spoon half of the mixture into the prepared tin and then scatter half of the streusel mixture into the mixture. Then add the remainder of the sponge mixture on top, and then then add the remaining streusel to the top.

cake1Pop into the oven at 180°c for about 1 hour, checking at around 50mins if the top needs to be covered with foil or greaseproof paper to prevent burning. I had neither but the cake only got a little overdone on the edges.

Crunchy Coffee CakeLeave to cool on a wire rack ( I need one of these) and dust with icing sugar (to cover holes!)

When I tried to take the cake out of the tin, it cracked and slightly fell apart at the edges. It still tasted yummy and the sponge was light but needed a bit more coffee for my liking. I also didn’t seem to get the layered effect that I think the recipe was trying to achieve by adding sponge then streusel etc.

Things I need to invest in: a wire cooling rack, a decent show off cake tin rather than a Roses chocolate lid!

 

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