Monday 18 July 2011

The Perfect Coffee Cake

I promised myself that the next cake I made would not be a chocolate cake. I tried very hard I really did but then I found this. It's not really chocolate. Not too much anyway. That's what I told myself. The chocolate is concentrated into two layers so when you sink your teeth into a perfectly harmless looking slice you hit this squidgy chocolatey bit. So much for good intentions. Could it be something to do with the fact I substituted the nuts for chocolate chunks? Nonsense. Didn't I tell you I wasn't making a chocolate cake.

So this 'not a chocolate cake' comes from a lovely book called Sweet Secrets by Carine Goren. It keeps really well which is a good thing as it is a large cake. Lots of not chocolate to enjoy. I didn't bother with conversions. Much easier to go with the volume measurements I think. Oh and by the way, it is a called a coffee cake but there isn't actually coffee in it. No I don't know either. It's probably why I was misled into believing it wasn't a chocolate cake in the first place. Just enjoy the chocolate that isn't there.

The Perfect Coffee Cake

A well buttered 9" Bundt Pan

1 1/2 sticks/6oz/220grms butter
1 1/2 cups sugar
1 teaspoon vanilla extract
3 eggs
3 cups of flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
2 cups sour cream ( I used creme fraiche)


3/4 cup dark brown sugar packed
1 tablespoon cinnamon
1 tablespoon coca powder
1 cup walnuts chopped (I substituted chocolate pieces/chips here)
 Icing /powdered sugar to dust over the top

Prepare The Cake

  1.  Mix the filling ingredients together and set aside.
  2. Preheat the oven to 180.C/350.F
  3.  In a mixer fitted with a paddle attachment, cream the butter, sugar and vanilla extract on a medium speed.
  4. Add the eggs beating well after each addition. 
  5. Sift together the flour,baking powder,baking soda and salt.
  6. With the mixer on low speed, add the flour alternating with the sour cream, three tome, starting and finishing with the flour. ( I bunged the whole lot in the food processor and whizzed)
  7. Pour 1/4 of the batter into the bundt pan. Sprinkle 1/3 of the filling on top of the batter and repeat to achieve four layers of cake batter and three layers of filling
  8. bake for about 50 minutes until a skewer inserted comes out almost clean (with moist crumbs) and the cake springs back to the touch.
  9. Turn out while still a little warm. Allow to cool completely and decorate with powdered/icing sugar.


    Rosa's Yummy Yums said...

    So smooth and tempting! It looks perfect indeed.



    Grannymar said...

    I dislike coffee cake, but since there is no coffee in this.... I'll have a large slice please!

    Mary said...

    perfect to accompany my cup o f tea!

    Gloria Baker said...

    WOW! dear Breanda I really think look perfect and yummy!!! huggs, gloria

    Brownieville Girl said...

    I get all excited when I see a recipe for coffee cake, and then so disappointed when the coffee is missing!!! Think I'll forgive you though, due to all the non chocolate in there!!

    Looks beautifully light and moist .... yummm.

    Anonymous said...

    "Coffe cake" in North America covers a variety of cake recipes that go well with a cup of coffee!

    Anna's kitchen table said...

    Granny, you've reeeeeeeally made me want to try this cake

    Kate@whatkatebaked said...

    Brilliant- its like a full-on surprise cake: coffee in the title, but no coffee in the cake. No chocolate in the cake, but chocolate in the cake!

    Rhyleysgranny said...

    Thank you everyone. Kate I think you comment sums up my mad ramblings very well x

    Coby said...

    LOL The only 'coffee cake' I like is coffee cake sans coffee Granny, though it IS a funny term:) Ones that have don't have chocolate in NOT in them (??) are even better:P

    Anonymous said...

    It looks divine - coffee or not! - but I'm so glad there's chocolate in there! Delicious - Im signing up to follow you!

    The Caked Crusader said...

    Looks great. I used to think "coffee cake" was flavoured coffee, now of course, I know better! Your cake is lovely and I love that first photo!

    Snowy said...

    It looks soo good, Granny. Another one to add to my 'must make' list! x

    Choclette said...

    Your not chocolate cake looks divine. A real flash of inspiration substituting chocolate for the nuts. American get me every time when they talk about coffee cake - puts me off as I don't like coffee. But really it just mean cake to be eaten at coffee time (I think).

    Kelly-Jane said...

    It's a great book, and your cake looks gorgeous... oh for a slice!

    Lucie said...

    Hi Brenda - so sorry it's been a good while since I stopped by here. Hope you and your family are well. Thank you for your kind comment on my blog. I'm loving being a mummy. This does indeed look a fab cake - I just love bundt tins. Will definitely try this one soon. All the best, Lucie x

    thecelticcookinshanghai said...

    How could you not love this. It looks delicious.

    Nickki said...

    Your cake looks delicious Granny. I could go a slice right now! x

    Chele said...

    What a fantastic looking cake!!! I'm going to have to go and buy myself a bundt tin so I can make one now ;0)

    From Beyond My Kitchen Window said...

    How did I miss this post. The coffee cake looks delicious. I love sour cream in coffee cakes.

    Rachel said...

    Found your blog by chance, but I'm so thankful I did! I love a good recipe blog, and yours seems down to earth enough that I feel comfortable following it! Hope you've got a new update coming soon :)

    Quay Po Cooks said...

    I wonder why this cake is called coffee cake without coffee but it looks delicious.

    Lucy said...

    This cake looks extremely delicious and dangerously moreish! Definitely difficult to resist :)

    Quay Po Cooks said...

    Love this coffee cake and will definitely try to make this soon. I am sure to get lots of oos and aas from my family.