Fact the secret ingredient for today is loved by many and consumed by most folks, each & every day. You probably have some in your home right now.
This is your afternoon pick-me-up calling,
Despite the fact that I’ve only just settled into our new home, the urge to bake something has hounded me day & night!
Approaching the oven tentatively (looking at the dials which failed to operate, before the oven was fixed,) it’s almost like learning to bake all over again.
On closer inspection of the newly organised pantry & kitchen items, I seem to have a plethora of brown sugar, flour and eggs per usual, via my baking addiction of course!
Hence this recipe was born, a dense coffee filled teacake with a moist and moreish coconut & hazelnut crumbs.
Did I mention the special little grown up treat on the side? In the form of an extra shot of coffee to soak that sponge and an obligatory drizzle of cream too.
See the recipe below, for this Coffee Streusel cake with hazlenuts.
Hopefully your sweet tooth is satisfied soon, or your baking addiction…
Adapted from this recipe here by Diana Rattray.
1/2 cup cold brewed coffee
1 & 1/4 cup of Flour
1 cup Brown sugar,
1 tbsp Baking powder
1/2 vanilla bean or tbsp of vanilla extract/essence
A splash of Milk
Few tsp Hazelnuts crumbs (I pulsed mine in the food processor)
Tbsp Coconut- optional
A few tbsp of butter,
A tbsp of sugar, plain flour
and oats, each
Sprinkle of cinnamon,
Extra Butter & flour/sugar to grease the baking tin or (alternatively muffin moulds, if you like.)
You’ll also need a mixing bowl, sieve, wooden spoon and baking tin or muffin tray with muffin cases,
Preheat the oven to 180C (356F) butter a 20cm baking tin & dust lightly with flour
Cream the butter and brown sugar together, then add the vanilla seeds or extract.
Add the whole egg and sift the flour & baking powder into the bowl. Mix until nearly combined, add the cold brewed coffee and a splash of milk to bring the batter together.
Pour into the prepared baking tin and give the tin a few sharp taps on the bench. Set aside whilst you make the streusel topping.
Rub the butter, flour and sugar together until the mixture resembles clumpy sand. Add the coconut, hazelnuts and oats and mix topping until well combined.
Sprinkle the streusel topping over the top of the coffee cake, add some extra crushed hazelnuts or coconut (if you prefer) and bake for 25-30 mins, or until done.
Serve with thick creme or creme fraiche and for an extra decadent treat, a shot of coffee drizzled over the top of each slice. Extra moist and extra yummy, guaranteed!