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Coffee Cake

Yield Makes one 8-inch cake 1x
Prep: 30 minutesCook: 40 minutesTotal: 1 hour 10 minutes

Soft and tender Coffee Cake with a cinnamon crumble.

Ingredients

Cinnamon crumble

  • 70 grams (1/2 cup) plain flour or all purpose flour 
  • 2 tablespoons brown sugar
  • 2 teaspoons cornflour or corn starch
  • 1 teaspoon cinnamon
  • 25 grams (1/4 cup) walnuts, roughly chopped, optional
  • 40 grams butter

Coffee cake

  • 115 grams (1/2 cup or 1 stick) butter, room temperature
  • 150 grams (3/4 cup) caster sugar or granulated sugar 
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour 
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 120 ml (1/2 cup) full fat or whole milk, room temperature
  • 60 ml (1/4 cup) full fat Greek yogurt*, room temperature 
  • Icing sugar or powdered sugar, for decorating

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line and grease an 8-inch round cake pan with baking or parchment paper.
  2. To make cinnamon crumble, in a medium-sized mixing bowl, add plain flour, sugar, cornflour, cinnamon and walnuts. Melt butter in the microwave and pour over dry ingredients. Mix together until wet and crumbly. Set aside. 
  3. In a large mixing bowl, beat butter, sugar and vanilla together until pale and creamy.  Add egg, beat briefly until combined, then scrape down the sides of the bowl.
  4. In a separate bowl, sift together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed.
  5. Add the remaining flour mixture and the yogurt and continue to mix until smooth and creamy. The batter will be quite thick – that’s fine!
  6. Pour the cake batter into your prepared tin and scatter cinnamon crumb all over the top. Bake cake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
  7. Leave to cool for 10 minutes before gently removing from the tin and leaving to cool completely on a wire rack. To serve, dust with icing sugar. 

Notes

*Greek yogurt: If you don’t have Greek yogurt, you can use full fat sour cream instead.

Author: Jessica HolmesCategory: CakeCuisine: American
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