Monday, April 23, 2007

Cinnamon Streusel Coffee Cake




Ingredients:
For the strusel topping: (mix together in a bowl)

3 Tbsp. Plain flour
2 Tbsp. butter
75 gm. brown sugar
95 gm. chopped walnuts or pecans (toasted)
1 1/2 tsp. ground cinnamon

For the Cake:

150 gm. Butter
200 gm. sugar
3 large eggs
1 tsp. vanilla essence
300 gm. Cake flour
1 1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda
1/4 tsp. salt
200 gm. sour cream

Method:

(1) Cream butter and sugar till creamy.
(2) Add in eggs one at a time.
(3) Stir in vanilla essence and the dry ingredients in 3 batches alternately with sour cream. Mix on low speed until the batter is smooth.
(4) Pour half of the batter into the prepared 10" tube pan and smooth the surface with the spatula. Sprinkle evenly with half the streusel filling. Cover the top with remaining batter and sprinkle top with remaining streusel filling.
(5) Bake at 180C for 45 mins. or until a skewer inserted into the center comes out clean.
(6) Transfer cake onto a wire rack and let cool in the pan for 10 mins. then turn out of the pan and let it cool completely.

14 comments:

Anonymous said...

hi yochana,

this cake looks yummy. did you use the pandan cake mould? can you please share the recipe?

nowadays there are so many silicon mould. do you trust that the intense baking heat does not transfer the chemicals to the cake?

yochana said...

Hi anonymous,

I did not use a pandan cake mould - guess you are referring to a tube chiffon mould. This mould is not a loose bottom mould. It's just a plain tube mould whereby you have to grease and flour it in order for easy removal of the cake.

The silicone mould is good for baking. It unmoulds easily and can withstand heat up to 482F or 250C. I have used many silicone moulds and it's not a problem with the intense heat which does not transfer chemicals to the cake.

rgds

Anonymous said...

Hi Aunty,
May I know what type of sour cream do you use for baking?


Tks N Rgds,
Vivien

Anonymous said...

Hi Aunty,

I baked the black sesame cake and made the longan & red dates konnyaku jelly. Both were great. My mum especially loved the black sesame cake, it's really fragrant and soft.

Thanks for ur recipes! :)

Regina

yochana said...

Hi Regina,

Glad you and your mum like it.

rgds

yochana said...

Hi Vivien,

My favourite brand is "Dairy Farmers" ...actually any brand is acceptable.

rgds

Anonymous said...

hi aunty,

this cake looks great i did not have the tube mould can i use any type of mould. thank

cindy

Anonymous said...

Hi Lucy,
Looking at the recipe, I noticed there is no mention of coffee powder in the recipe given even though it is called Cinnamon Streusel Coffee Cake. Has it been missed out?
Thanks.
Christina

yochana said...

hi Christina,

There is no coffee in this cake. It's a cake that goes with a cup of coffee hence the name "Coffee cake".

rgds

yochana said...

Hi cindy,

yes...any tube mould will do.

rgds

Anonymous said...

hi aunty,

I have one question regarding sponge cakes.

Wht's the difference between sponge cake mixes and traditional sponge cakes?

I baked traditional sponge cakes before and i feel tht it's too dry for my liking.

Do you know whether sponge cake mixes produces a more moist and fluffy cake?

I ate a cake from a bakery and the sponge cake is very spongy and moist but not dense.

Please advise.

Thank you.
YL

yochana said...

Hi YL,

Traditional sponge cake uses just eggs, sugar and flour to make. Simple and cheap ingredients. If you use this traditional sponge cake, you have to brush your slice cakes with some sugar syrup with liquer. They become very spongy and moist.

Sponge cake mix is also called Optima flour. Very easy to use and they are very good to eat it even if it's own it's own. For sponge cake mix, firstly, you have to get the optima flour then beat it with eggs and water then pour in melted butter. Pour into a tin then bake.
Hope you are clear..
rgds

Anonymous said...

Dear Aunty,

Thanks for the explanation.

Have you heard before that ppl uses chiffon cakes to make into a cream cake (as in a birthday cake)?

Do you think this would make a more moist and softer cake?

I felt traditional sponge is very dry and coarse.

Regards,
YL

yochana said...

hi YL,

yes I've heard of ppl using chiffon cake to make cream cake.

rgds