A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!

CINNAMON BUTTER COFFEE CAKE

Adapted from Laughing Spatula

Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt

For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)

Icing
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk

Method

1. Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.
2. For Cake:
3. Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
4. In separate bowl – combine flour, baking powder and salt.
5. Add to wet ingredients.
6. For Streusel topping
7. In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
8. Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.
9. Bake for about 40 minutes or until a toothpick comes out clean.
10. Icing
11. Mix all icing ingredients together and drizzle over cooled cake.

 

No comments
Categories: cake, desserts, in my kitchen

 Print This Post