Coffee Cake
I’ve owned a couple of companies in the past where I was doing most of my work from home. There are a lot of pluses and drawbacks to this. The advantages are you’re not stressing yourself out going to work – traffic 🚕🚗, getting up late, etc. You save money 💰 as you don’t spend as much on gas, going out for lunch with coworkers, attire and so on. If you are well-organized and self-motivated, you can schedule your work to have more “free time” compared to working the regular 9-5 schedule.
Now from the other end of the spectrum, there’s a lack of social interaction with others. Operating your business from home 🏡 can make you work even more. With Club Foody, I work an average of 100 hours a week and sometimes even more. If I ever open my eyes overnight and my brain 🧠 starts spinning, I can start my day around 3 am. It’s always on my mind…
Although I don’t interact as much as other people, I still have my girlfriends popping by just to say “hello”. I love when that happens because it forces me to take a break from Club Foody. I always have a pot of coffee ☕ on and something to munch on like Apple Pie, Cookies, Muffins or Cake such as Coffee Cake!
This is a lovely sweet treat to serve when you have company over. With a couple of layers of walnut streusel and a nice batter, no wonder Coffee Cake 🍰 pairs so well with a cup of coffee (or tea)… where it gets its name from. There’s neither actual “coffee” in the ingredients nor does it taste like coffee. The trend of enjoying a slice of cake while drinking coffee ☕ originated in Europe back in the 17th century and has been called that ever since then.
I love making this Coffee Cake. It’s a flavorful mid-afternoon treat to enjoy when your friends stop over or when you just want to take a little break from your business.
Bon Appétit! 🍽
P.S. I wrote this around 4 am in the morning, sipping my coffee and enjoying a slice of this cake… 😉
Check out these other delicious sweet treat recipes… 😀
– Cream Cheese Carrot Cake
– Pumpkin & Spice Cream Cheese Muffins
Black Forest Cake
– Lemon Meringue Pie
– Ooey-Gooey Cinnamon Buns
– Chocolate Bourbon Pecan Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Coffee Cake
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Ingredients
SPRINGFORM PAN
- 1/4 cup granulated sugar
- 1/2 tbsp. ground cinnamon
- 2 tbsp. soft butter or as needed, to grease the pan tips & tricks
- 1 tbsp. unbleached all-purpose flour, to coat pan
STREUSEL
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. ground cinnamon
- 1 cup unbleached all-purpose flour
- 8 tbsp. cold unsalted butter, cut into small pieces
- 1/2 cup walnuts, chopped
CAKE
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp. ground Himalayan sea salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups granulated sugar
- 8 tbsp. unsalted butter, room temperature
- 2 tsp. pure vanilla extract
- 2 large free-run eggs
- 1 cup buttermilk tips & tricks
Directions
SPRINGFORM PAN
- Generously grease a 9-inch springform pan; add some flour and tap out the excess; set aside.
- In a small bowl, add granulated sugar and cinnamon; whisk to blend.
- Sprinkle the bottom of the prepared springform pan with ¼ cup granulated mixture; set aside.
- Preheat oven to 350ºF.
STREUSEL
- In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine.
- Add butter and break it down using a pastry cutter until the mixture resembles crumbles; set aside.
CAKE
- In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
- In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy.
- Add vanilla and one at a time, add eggs, mixing well between each addition.
- Add a third of the dry ingredients and half the buttermilk. Process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
- Spoon half of the batter evenly into the prepared pan and sprinkle on half of the streusel evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
- Place the pan on a baking sheet lined with a silicone mat and transfer to the preheated oven. Bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
- After 15 minutes, remove the cake quickly and evenly spoon on the remaining streusel (that prevents the streusel from sinking). Return the cake to the oven for the remaining baking time.
- After 35 minutes, cover the cake with foil to prevent the streusel from getting too dark.
- Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.
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