Classic Coffee Cake

Ingredients

FOR THE STRUSEL:

95 g dark brown sugar

25 g granulated sugar

75 g all purpose flour

75 g cake flour

2 teaspoons cinnamon

1/4 teaspoon kosher salt

100 g butter, room temp

1 teaspoon vanilla extract

FOR THE FILLING:

40 g/ 3 tablespoons dark brown sugar (40 g)

1/2 teaspoon cinnamon

1/2 teaspoon cocoa powder (optional)

FOR THE CAKE:

175 g heavy cream

2 teaspoons lemon juice or vinegar

2 teaspoons vanilla extract

200 g granulated sugar

100 g cake flour

100 g all purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

1/4 teaspoon baking soda

170 g butter, room temp

100 g whole eggs (from about two), room temperature

Directions

To make the streusel: Combine all the dry ingredients in the bowl of a stand mixer and whisk to combine. Add the soft butter, cut into rough chunks (it’s important to the texture of the streusel that the butter is quite soft - around 75 degrees Fahrenheit / 24 C).

Mix on medium speed with a paddle attachment until small, pebbly crumbs form, about one minute. Scrape down the paddle of the mixer. Drizzle in the vanilla extract and continue to mix until the streusel looks more hydrated (less powdery/sandy) and has begun to form larger pebbles - this should only take about another minute. If you’re using only all-purpose flour here, you may need to drizzle in 1-2 teaspoons of water to get the streusel to the proper texture - see the photo for an example of what we’re looking for.

Spread into a single layer on a small baking tray and pop into the freezer until ready to use.

To make the filling: Whisk all the ingredients in a small bowl and set aside.

To make the cake: Preheat the oven to 350 F (176 C / 160c fan, though I recommend no fan if possible).

Line an 8” x 8” baking tray with parchment paper and pan spray and set aside.

Combine the lemon juice or vinegar and cream and stir. Add the vanilla, stir, and set aside while preparing your other ingredients.

Combine the sugar, all purpose flour, cake flour, baking powder, baking soda, and salt in the bowl of a stand mixer and give it a thorough whisk to combine.

Crack the eggs and set them aside in a separate container.

Add the softened butter, cut into chunks, into the dry ingredients. Drizzle half the cream over the dry ingredients. Combine the remaining cream and the eggs and give them a little stir to break up the yolks, and set aside.

Blend the dry ingredients, butter, and cream together on low speed for 30 seconds with a paddle attachment. Stop and scrape down the sides of the bowl and the attachment. Continue to mix on medium speed for one minute and thirty seconds.

Add half of the remaining yolk/cream mixture and continue to mix on medium speed for one minute. Scrape down the sides of the bowl and the paddle attachment. Add the final portion of egg/cream mixture and mix for an additional minute.

Remove two-thirds of the batter from the mixing bowl (about 560 grams) and spread it in an even layer in the prepared cake pan. Sprinkle the filling on top. Dab the remaining batter over the filling and spread it to the edges. Swirl a toothpick or narrow knife through the batter to marble it in.

Bake the cake for 35 minutes. The edges should be puffed and just beginning to turn golden. Quickly and carefully remove the cake from the oven and sprinkle the cold streusel on top, focusing on the borders of the cake rather than the center (piling too much streusel in the center may cause it to sink a little). Bake the cake for another 25-35 minutes, or until a knife inserted in the center comes out with only a few stray crumbs attached. The streusel on the center cake may have a slightly damp sheen still - that’s okay.

Allow to cool for at least half an hour before slicing. The cake will keep, wrapped tightly at room temperature, for three days.

Notes

From: Kitchen Projects Substack