What's better next to coffee than coffee cake? This cake - voila! Food

2022-12-07T05:45:30.577Z

Batia Sorek's recipe for a cake with a high and soft feel with a wonderful aroma of coffee and other indulgent surprises of chocolate chips, pecans and streusel. Cut and save. Go to the recipe>>

Cut out and keep. A cake with coffee aroma and other tasty surprises (photo: Alon Mesika, styling: Yael Magen)

Everyone needs at least one good recipe for a hearty cake.

One that just needs to be mixed, sent to the oven and fill the whole house with sweet and pleasant smells.

And of course also earn a sweet slice with the coffee.

And what is more appropriate next to coffee than coffee cake?

Batia whistles from the beloved baking blog just-batia, with a recipe that should be cut out and saved for a cake with a wonderful aroma of coffee that has all the immediate suspects for a successful cake - chocolate chips, pecans and also a pampering streusel on top.

A tall, soft and wonderful cake thanks to the combination of sour cream and spelled flour, one that makes you want to spread a thick slice of it and forget about some bad things from the rest.

Makes you want to spread a slice of the past and forget about everything.

Coffee cake with chocolate and streusel (photo: Alon Mesika, styling: Yael Magen)

Coffee-flavored cake with chocolate, nuts and streusel (photo: Alon Mesika, styling: Yael Magen)

Ingredients

For the cake:
- 200 grams of soft butter
- ¼1 cups sugar (250)
- 4 eggs
- ½ cup white spelled flour (350 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons melted
- 2 cups sour cream 15% (400 ml)
- 100 gramschocolate chips or chopped dark chocolate
- 100 grams natural, chopped
For Streusel:
- 80 grams of cold butter
- ½ cup sugar minus 2 tablespoons (80 grams)
- ½ whole wheat flour + spoon (80 grams)
For decoration:
- sugar powder
For the conversion table click here >

Preparation

How do you make a cake with coffee, nuts and streusel?

1
streusel:
In a food processor with a sharp blade, process all the ingredients together in pulses only until there are no lumps of dough, transfer to the refrigerator to cool.
2 Heat an oven to 170 degrees and grease a 28 cm diameter pan.
3. The cake: In the bowl of a mixer with a guitar hook, process butter and sugar until a creamy texture is obtained.
Stop the mixer and clean the butter from the sides of the bowl and the hook of the guitar with a spatula.
4 Gradually add beaten eggs, a little at a time until the eggs are swallowed by the mixture and only then add more (it is important to clean the sides and bottom of the mixer bowl with a ladle, between additions).
5 In another bowl, mix flour, coffee, baking soda and baking powder.
6 Add the dry ingredients to the bowl alternately and at the same time add the sour cream, so that you start and finish with the dry ingredients.
Mix only until the mixture is uniform, it is very important not to process too much.
7 Add pecans and chocolate and fold with a spatula to spread.
8 Pour the batter into the pan, crumble the streusel with your hands and sprinkle on top of the mixture.
Bake for about 40 minutes or until the cake is firm and a skewer inserted in the center comes out with moist crumbs.
9 Cool and sprinkle with powdered sugar (optional).