30 September, 2012

Coffee Cake

Hi! It's been about 2 months since I posted! I just finished my mock exams so everything has been hekkerz x100.

This coffee cake is amazing. It is a 2 layer cake with a chocolate rubble inside the middle and on top. This cake, however, contrary to the name doesn't contain coffee.
It's called a coffee cake because you're supposed to drink it with coffee!
I thought that the rubble placed in the middle of the cake and and to would deflate it because the sponge wouldn't have the space to rise. But when I opened the oven the cale was domed over so well and the sponge was the lightest cake I have ever made.
(Although, I opened the oven too early and the cake sorta deflated, lol whoops..)
Yep, you heard me right, this is the lightest spongiest cake I have ever made.
Batter speckled with vanilla bean.
Middle layer of butterscotch, cinnamon and toasted nuts on.
The rubble just looks so good itself I could eat it raw. But don't do that.. it has flour in it.

I just finished my mock exams. I have 2 weeks off and then I have my finals. Eek. I have my finals in ONE MONTH. Oh my god.

I remember freaking out like a mofo back in Feburary this year. Now schools nearly over (apart from my finals which are looming) and I can't believe it's gone so quickly!
I literally feel like a convict coming out of prison. I'm SO excited to graudate it's ridic.

Anyway, try this cake because it is amazing and you will absolutely adore it.
The sponge is out of this world in spongey-ness and the rubble is so addictive.

  Coffee Cake
           From the Joy of Baking
          Makes one - 9 inch (23 cm) cake.

Crumb Topping

- 1 cup (240 ml) walnuts or pecans
- 1/4 cup (55 grams) light brown sugar        
- 1/3 cup (80 ml) mini chocolate chip
- 3/4 teaspoon ground cinnamon
- 1 tablespoon all purpose flour

Coffee Cake

- 1 2/3 cups (215 grams) all purpose flour       
- 1 teaspoon baking powder        
- 1/2 teaspoon baking soda        
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, room temperature        
- 1 cup (200 grams) granulated white sugar        
- 2 large eggs        
- 1 teaspoon pure vanilla extract         
- 3/4 cup (180 ml) sour cream or plain yogurt (full or reduced fat)
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.
Crumb Topping: Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Then, in a small bowl, stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside.
Coffee Cake: In a separate bowl whisk together the flour, baking powder, baking soda, and salt. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon. Sprinkle about half of the crumb topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining crumb topping. Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
Serve warm or at room temperature.