A beautiful moist coffee cake with a crunchy topping of cinnamon and walnuts.
The recipe is slighly adapted from Sallysbakingaddictions Super crumb coffee cake.
Coffee cake
2 cups all-purpose flour
1 cup tbsp granulated sugar
1/2 tsp salt
1 1/4 stick (145 g) cold butter
1 tsp baking powder
1/2 tsp baking soda
3/4 cup (200ml) buttermilk, at room temperature*
1 large egg
2 tsp vanilla extract
2/3 cup (140g) brown sugar
2 tsp ground cinnamon
1/3 cup walnuts, chopped
Preheat oven to 350F. Grease a 9-inch springform. Cover the bottom of the pan with parcement paper.
Cut the butter into small dices. Put flour, sugar, salt and butter in a kitchen aid or electric mixer with a paddle
attachment. Beat on low speed until you get a sandy consistency and everything is well combined.
Set aside 1 cup of the flour mixture for the topping.
Mix baking powder and baking soda into the remaining flour mixture. Add buttermilk, egg, and vanilla. The batter will be thick. Mix the batter on high speed until flyuffy, about 2-3 minutes. Spoon batter into the springform. Make topping by adding the brown sugar, chopped walnuts and cinnamon to the reserved flour mixture. Stir to combine. Sprinkle the crumbs over the batter, pressingly lightly so blend into the cakebatter. Bake for 45-50 minutes until the a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then remove the sides to cool completely.
Coffee cake
2 cups all-purpose flour
1 cup tbsp granulated sugar
1/2 tsp salt
1 1/4 stick (145 g) cold butter
1 tsp baking powder
1/2 tsp baking soda
3/4 cup (200ml) buttermilk, at room temperature*
1 large egg
2 tsp vanilla extract
2/3 cup (140g) brown sugar
2 tsp ground cinnamon
1/3 cup walnuts, chopped
Preheat oven to 350F. Grease a 9-inch springform. Cover the bottom of the pan with parcement paper.
Cut the butter into small dices. Put flour, sugar, salt and butter in a kitchen aid or electric mixer with a paddle
attachment. Beat on low speed until you get a sandy consistency and everything is well combined.
Set aside 1 cup of the flour mixture for the topping.
Mix baking powder and baking soda into the remaining flour mixture. Add buttermilk, egg, and vanilla. The batter will be thick. Mix the batter on high speed until flyuffy, about 2-3 minutes. Spoon batter into the springform. Make topping by adding the brown sugar, chopped walnuts and cinnamon to the reserved flour mixture. Stir to combine. Sprinkle the crumbs over the batter, pressingly lightly so blend into the cakebatter. Bake for 45-50 minutes until the a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then remove the sides to cool completely.
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