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 saltFor 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 milkMethod
- Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.
- For Cake:
- Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
- In separate bowl – combine flour, baking powder and salt.
- Add to wet ingredients.
- For Streusel topping
- In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
- 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.
- Bake for about 40 minutes or until a toothpick comes out clean.
- Icing
- Mix all icing ingredients together and drizzle over cooled cake.
