Friday, April 6, 2018

Crumble-Topped Nutty Coffee Cake #NationalCoffeeCakeDay


Today we are celebrating National Coffee Cake Day with the Festive Foodies under the guidance of my friend Wendy at A Day in the Life on the Farm. This event has been a series of mishaps for me.

First, I missed the deadline to enter a title, but Wendy let me slide; I picked a strawberry coffee cake.
Then, I had some strawberry-eating gremlins in my house...I might need to put a sticky note on things in the fridge: Do NOT eat!!


And I was pressed for time as R is out of town for a robotics competition and I'm prepping for us to join him on Friday. Thankfully I had some steamed, peeled chestnuts in the pantry and I always have nuts in the house. 'Nutty Coffee Cake' it is! Phew...

This nutty cake has a cookie-like crumble topping and lots of rich flavor. It's easy to make and tastes delicious the second day. Yes, I did serve it for breakfast with unsweetened coffee whipped cream. Don't judge!

Before we get to my offering, here are...

All the Coffee Cakes

Crumble-Topped Nutty Coffee Cake

Funny story, when I mentioned this event, my Enthusiastic Kitchen Elf wrinkled his nose: I don't like coffee, Mom! It's not called 'coffee cake' because it has coffee in it...it's called coffee cake because you eat it with your coffee. I actually don't know why it's called coffee cake. Hopefully one of the other bloggers in the event gives the history because I haven't had a chance to look it up. But, my explanation didn't suffice anyway.

"Yeah, but why do I need a cake to eat with coffee that I don't drink?" This kid...

Ingredients

Cake
  • 2 C flour
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/2 C butter, room temperature
  • 1 C organic granulated sugar
  • 2 large eggs
  • 1 C whole milk Greek yogurt
  • 1/2 t coffee emulsion (or coffee extract)
  • 1/2 t hazelnut emulsion (or hazelnut extract)
  • 2 C steamed, peeled chestnuts, lightly smashed
Crumble Topping
  • 3/4 C flour
  • 1/4 C ground almonds or almond flour
  • 1/2 C organic granulated sugar
  • 1/2 t hazelnut emulsion (or hazelnut extract)
  • 1/2 C butter, room temperature
Coffee Whipped Cream
  • 1 C organic heavy whipping cream
  • 1/2 t coffee emulsion (or coffee extract)


Procedure

Preheat oven to 350˚F. Line a springform pan with parchment paper and set aside.

In a medium mixing bowl combine flour, baking powder, and baking soda.

In a large mixing bowl, cream butter and sugar together until lightened and fluffy, approximately 4 to 5 minutes. Add the eggs, yogurt, and emulsions/extracts. Beat until well-combined. Add flour mixture to the batter and whisk until just moistened.

Scoop batter into prepared springform pan and spread evenly with a spatula. Top with smashed chestnuts and spread evenly.

To make the crumble topping, combine flour, sugar, emulsion/extract, and butter in the bowl of a food processor. Pulse until all the flour is incorporated and small crumbs have formed. Sprinkle the crumble evenly over the chestnuts with your hands.

Bake for 60 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.


Let the cake cool in the pan for 10 to 15 minutes, then gently lift the edges of the parchment paper to remove the cake to a wire rack. Let cool completely.


Make the whipped cream just before serving. Plate wedges of cake on individual dishes and top with a dollop of whipped cream.

5 comments:

  1. Way to punt there Cam....so glad you could join us and I love the addition of coffee whipped cream to your coffee cake.

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  2. Hazelnut sounds really good in here!Glad you could make it in today!

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  3. Mmmmmmm. That coffee whipped cream!! Genius! So glad you could make it!

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  4. Haha! That logic. And yes, sticky notes might be a good idea...
    I like your plan B coffee cake.

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  5. That coffee whipped cream on top says amazing!

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