Classic Coffee Cake Without Sour Cream

This moist and tender coffee cake is filled with cinnamon and sprinkled with a delightful crumble topping, this is perfct for a sweet breakfast or a snack with, obviously, a hot cup of coffee!

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Servings 12

Prep Time 30

Total Time 1

Equipment

20cm (8in) square baking tin

Ingredients

Streusel Topping

80 g (⅔ cup) plain (all-purpose) flour
75 g (⅓ cup) light brown sugar
2 tsp ground cinnamon
1 tsp ground cardamom
¼ tsp ground allspice
50 g (4 tbsp) unsalted butter chilled, cut into cubes

Coffee Cake

150 g (1 ¼ cups) plain (all-purpose) flour
8 g (2 tsp) baking powder
3 g (½ tsp) baking/bi-carb soda
3 g (½ tsp) salt (see note 1)
75 g (5 tbsp) unsalted butter room temperature
150 g (¾ cup) sugar
50 g (¼ cup) neutral oil such as sunflower, canola or avocado
2 eggs room temperature
2 tsp vanilla extract
120 ml (½ cup) strong brewed coffee cooled
120 g (½ cup) plain Greek yoghurt

Instructions

Preheat oven to 180°C/350°F. Spray a 20cm (8in) square baking dish with non-stick spray (or brush with neutral oil). Line the dish with 2 overlapping pieces of parchment and set aside.
Now, make the topping. Add the flour, brown sugar, cinnamon, cardamom and allspice to a medium mixing bowl. Whisk until combined. Add the butter and, using your fingers, pinch into the flour mixture until no large visible pieces of butter remain. Set aside.
Now, mix the cake batter. In a small mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugar. With a hand mixer or stand mixer, mix on medium-high until the butter and sugar are light, fluffy and aerated, about 2-3 minutes, scraping down the sides of the bowl as needed.
Scrape down the sides of the bowl and add in the oil, eggs and vanilla. Mix on medium-high until well-combined, pale and very fluffy.
In a small bowl, whisk together the coffee and yoghurt. Add in ⅓ of the flour mixture and mix until just combined. Pour in ½ of the yoghurt mixture and mix until incorporated. Repeat with the remaining flour & yoghurt until everything is completely combined, ending with the dry ingredients.
Scrape half of the batter into the prepared baking dish. Sprinkle with about ⅓ of the crumble topping. Scrape in the remaining half of the batter, completely covering the crumb mixture. Top with the remaining ⅔ of the crumb mixture.
Move to the oven and bake until puffed, golden and a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for at least 30-35 minutes before unmoulding (use the parchment as a sling to lift the cake from the tin) and cutting into 12 pieces.

Notes

If at all possible, use the weight measurement of salt rather than volumetric. Salinity can vary from brand and style, so going by weight is going to ensure the most consistent results.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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