Streusel Coffee Cake-a Delectable Cake For Tea Or ... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This recipe is adapted from one of the first baking sites I used to browse many many moons ago...the 'Joy of Baking'. Just the other day my friend from Kiev & I were chatting online & looking for poppy seed muffin recipes on this site. Read more . One thing led to another, & eventually to this delectable looking 'Streusel Coffee Cake'. This was last week, but the picture had been haunting me ever since & I just HAD to bake it. This is a lovely, easy to make & moist cake...delicious to the last crumb!! Ingredients:
flour – 1 3/4 cups |
baking powder – 1 tsp |
baking soda – 1/2 tsp |
sugar – 2/3 cup (original recipe has 3/4 cup) |
eggs – 2 / large |
vanilla essence – 1 tsp |
butter - 1/2 cup |
yogurt – 4 tbsp |
cream – 2 tbsp (25% fat) |
juice of 1/2 lime |
zest of 1 orange |
streusel |
flour – 1 tbsp |
brown sugar – 1/4 cup |
toasted walnuts – 1/2 cup (toasted in oven for 8-10minutes. keep an eye on them or they will brown too fast & burn). |
regular chocolate chips – 1/2 cup (i used ghirardelli bittersweet) |
mini chocolate chips – 1/2 cup |
Directions:
1. Line & grease & dust the bottom of a 9” spring form baking tin. Grease and dust the sides.
2. Preheat the oven to 180 degrees C.
3. Prepare the streusel by mixing the 1 tbsp of flour + brown sugar + toasted walnuts in a bowl. Divide into 2; mix big chocolate chips in one, and the mini chips in the other. (Use only 1 size/variety of chips if you like.)
4. Stir together the flour + baking powder + baking soda in a bowl.
5. Mix the yogurt + cream + lime juice in a small bowl. (You can use sour cream instead)
6. Beat the butter + sugar until light.
7. Beat in the eggs one by one, and then the vanilla essence + orange zest.
8. Beat in the 1/3 of the flour mixture; then 1/3 of the yogurt/cream mixture. Repeat twice & beat until just mixed in properly.
9. Put half the batter in the tin; level out. Sprinkle the half streusel mix with the regular Ghirardelli chips evenly over this.
10. Top with the remaining batter; then sprinkle the other half of the streusel mix evenly.
11. Bake for approximately 60 minutes/ till done.
12. Leave to cool in tin on rack for 10 minutes, and then remove the sides.
13. I took the bottom lining parchment off about an hour later; peeled it off carefully as I couldn't invert the cake, else the topping may have fallen off.
14. Serve warm as it is…OR with whipped cream or a dollop of vanilla ice-cream!
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