Don't let the title fool you: this cake does not contain coffee.
Those who invented it did not want to play with us, they simply chose this name because
coffee cake
is designed to be taken with coffee (and it is, certainly, a very harmonious combination).
It is a common recipe in the United States, although it does not seem to be American in origin, but rather from Northern and Central European countries such as Germany or Austria.
What is
coffee cake
?
A vanilla cake made with butter – making it delicious and more dense and compact than one made with oil – to which a crumble
with a lot of cinnamon
is added on top and sometimes in the center .
What is a
crumble
?
It is actually a dessert or fruit cake that has a
topping
on top, but in this case we are referring precisely to the
topping
in question, which is prepared with sugar, butter and flour.
For this dessert we will use brown sugar instead of white and add cinnamon: with this we manage to give it the moisture and aroma that characterize it.
The important thing when making the
crumble
is that the butter is very cold and you work it quickly: we are looking for a sandy and not creamy result, so that it retains its texture after baking.
To avoid damaging the top, this cake should ideally not be unmolded by turning it upside down: it is advisable to leave greaseproof paper protruding if using a square mold so that it can be removed by pulling it upwards, or use a removable round mold if not. .
Time:
70 minutes
Difficulty:
Very little.
That of achieving a good crumble
Ingredients
For a 20x20 cm cake
For the crumble
85 g very cold butter
120 g wheat flour
120 g brown sugar
2 and a half teaspoons of cinnamon powder
1/2 teaspoon salt
For the cake
115 g butter at room temperature
140 g white sugar
2 eggs
1 Teaspoon vanilla extract
120 g of natural yogurt
165 g wheat flour
1 teaspoon chemical booster
1 teaspoon baking soda
1/2 teaspoon fine salt
Instructions
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