I thought of sharing an updated version of this coffee cake with almond streusel. I previously posted this in January 2014. This time, I used crème fraiche instead of sour cream and Baileys Cream. I also added a layer of streusel inside the cake. Hope you like it just as much!
Have you been busy baking or do you firmly believe in not using the oven during the summer heat? As for me, I do not mind using the oven in the heat. After all, I am originally from a tropical country.
In any event, I thought of sharing an updated version of this coffee cake with almond streusel. I had previously posted this in January of this year. This time round, I used crème fraiche instead of a combination of sour cream and thick Baileys Cream. I also added a layer of almond streusel inside the cake. The last change I made was adhering to grand master Thomas Keller’s original instructions of finishing off the cake with a dusting of icing sugar, cocoa powder and cinnamon.
What did all the changes result in? Here is my conclusion.
I didn’t think the texture of the cake changed much with the use of crème fraiche, it was just as soft and fluffy. In any event, the original recipe does state that you can use either crème fraiche or sour cream.
However, I love streusel and the addition of more streusel inside the cake makes it even better, I love how the streusel on the inside is all melted and adds flavour to the cake whereas the streusel on top still gives it a lovely crunch. The added cinnamon and cocoa powder also provides a nice flavour and smell.
For the technical aspects of the cake, this time I also followed the original instructions from Thomas Keller and piped the batter into the cake tin instead of spooning it all in. To be honest, I am not sure if it made a big difference. Both times, this cake has come out very evenly. So, perhaps next time I will skip this step. Anything that saves on washing up is good.
All in, this is definitely a perfect tea time cake. Soft and fluffy cake texture with delicious almond streusel inside and on top.
As mentioned before, if you need to make the almond streusel afresh, do give yourself some extra time as the almond streusel must be rested and chilled for at least 2 hours before you use it.
Recipe for Coffee Cake with Almond Streusel Topping
Adapted from Thomas Keller’s Bouchon Bakery Book
Prep Time: 20 minutes (not including time for preparing almond streusel)/ Baking Time 45 -50 minutes (until a cake tester comes out clean)
You will need an 8” cake tin
200gm All-Purpose Flour
1 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
200gm Castor Sugar
1 large Egg
1 tsp Vanilla Essence
200gm Crème Fraiche
20ml Baileys Liqueur
Almond Streusel Filling & Topping
200gm Almond Streusel (recipe follows)
15gm Soft Brown Sugar
10gm Cocoa Powder
¼ tsp Cinnamon
1. Grease the cake tin and line with parchment paper. Pre-heat the oven to 160°C. Next, start by preparing the dry ingredients. Sieve the flour, baking powder and baking soda into a bowl. Add in the salt and whisk to combine the ingredients.
2. Cream the butter with a mixer until it has softened. Add the castor sugar and mix until evenly combined and the mixture is fluffy.
3. Add the egg and vanilla essence, mix until just combined. Do not over mix after you have added the egg.
4. Now, fold in the flour mixture alternately with the Crème Fraiche. Add a third of each mixture/ingredient at a time to ensure that it is even. Make sure the batter is evenly mixed after each addition. Lastly, add in the Baileys Liqueur.
5. Put the batter into a large piping bag with a wide nozzle. Pipe half the batter into the prepared cake tin (in a circular motion). Mix the almond streusel, brown sugar, cocoa powder and cinnamon together. Top the batter in the cake tin with the almond streusel mixture. Now, pipe the rest of the batter over and sprinkle on the remaining almond streusel mixture. Bake for 45 minutes or until the streusel is golden brown and a skewer inserted in the centre comes out clean.
6. Once the cakes have cooled and just before serving, finish off with a light dusting of icing sugar mixed with a pinch of cocoa powder and cinnamon.
Recipe for Almond Streusel
Prep Time: 10 minutes (active prep time)/ Refrigerate for at least 2 hours before use
60gm All Purpose Flour
60gm Ground Almonds
60gm Castor Sugar
¼ tsp Salt
1. Cut the cold butter into cubes. Place in a food processor. In a bowl, combine the all-purpose flour, ground almonds, castor sugar and salt together and whisk to evenly mix. Add the flour mixture into the food processor with the butter and pulse for about 15-20 seconds until the mixture resembles bread crumbs.
2. Put the mixture into a resealable freezer/sandwich bag. Refrigerate at least 2 hours before using. The almond streusel can be made in a big batch if you are intending to use it for other bakes, such as on top of muffins. It can be frozen for up to a month. Just put in the refrigerator to thaw out before using. Streusel should be used cold.