You know it is a good day when you wake up and see that you have cake laid out for breakfast. Coffee cakes are often eaten with a steaming mug of freshly brewed coffee at the start of the day; hence, its name. But nothing can stop me from also eating it as a snack and dessert.
This is the type of cake that you will never get enough of because of the different textures you get from a single bite. Each spoonful promises a slightly fluffy and moist cake and a crunchy streusel that contributes to the overall butteriness of the coffee cake. The cinnamon also provides warmth to each slice and a teasing aroma that fills your heart with bliss when you first smell it.
Tell Alexa to play some of your favorite classical or lo-fi music before digging in to give you a full sensory experience that mimics dining in a posh cafe.
Recipe
Yields 12-14 servings
~ Ingredients ~
Cinnamon Chocolate Crumble
2 cups or 250 grams all-purpose flour
1 cup or 200 grams brown sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
¾ cup or 170 grams butter, cold
60 grams dark chocolate chips or chopped
Cake
2 cups or 250 grams all-purpose flour
1 cup or 200 grams brown sugar
1 cup or 200 grams white sugar
4 teaspoons baking powder
1 teaspoon salt
½ cup or 110 grams butter
4 large eggs
1 tablespoon vanilla extract
1 teaspoon instant coffee dissolved in 2 teaspoons water
250 mL or 1 cup buttermilk (1 tablespoon red cane vinegar in 1 cup milk)
250 mL or 1 cup sour cream (1 tablespoon red cane vinegar in 1 cup all-purpose cream)
~ Procedure ~
Cinnamon Chocolate Crumble
Cut the cold butter into cubes.
In a bowl, mix together flour, sugar, cinnamon and salt.
Using your hands, combine the butter into the dry ingredients until small clumps start to form while making sure the butter does not melt.
Mix in the chocolate and store the crumble in the freezer until needed.
Cake
Preheat the oven to 350°F
In a mixing bowl, sift together the flour, baking powder and salt then add in both sugars.
Using the paddle attachment, combine the rest of the wet ingredients into the dry.
After the cake batter is fully combined, use a spatula to transfer it into a 9”x13” lined baking pan.
Evenly spread the batter until it has reached all corners of the pan and sprinkle the crumble on top.
Bake for 45 minutes and let it cool down for another 15 minutes once done.
Serve with coffee and enjoy!
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