Breakfast Breads: Coffee Cake (Huckleberry Bakery)

Super cakey and buttery crumble. Modified slightly from the original with a little less butter and sugar.

Breakfast Breads: Coffee Cake (Huckleberry Bakery)
Breakfast Breads: Coffee Cake (Huckleberry Bakery)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crumble

  • 4 1/2

    tablespoons/64 g unsalted butter, at room temperature

  • 1/2

    cup/65 g all-purpose flour

  • 1/2

    cup/65 g almond meal

  • 4 1/2

    tablespoon/55 g sugar

  • 1/2

    teaspoon kosher salt

  • streusel

  • 1

    cup/130 g walnuts, toasted

  • 3

    tablespoons sugar

  • 1/2

    teaspoon cinnamon

  • cake

  • 1 1/2

    cups/340 g unsalted butter, cubed, at room temperature

  • 1 1/2

    cups/300 g sugar

  • 1 1/2

    teaspoons kosher salt

  • 1

    tablespoon + 1 teaspoon vanilla extract

  • 3

    eggs

  • 2 1/2

    cups/310 g all-purpose flour

  • 1/2

    cup/45 g almond flour

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon baking soda

  • 1 1/2

    cups/350 ml sour cream

  • icing

  • 1

    cup confectioners’ sugar

  • 1

    tablespoon heavy cream

  • 1

    tablespoon cold brew coffee

Directions

For crumble, combine all ingredients and rub together between fingertips until moistened with little bits of butter. Refrigerate until needed. For streusel, combine all ingredients in food processor and pulse until walnuts are ground but not becoming a paste. Set aside. For cake, position rack in middle of oven and preheat to 350 degrees F. Line and grease a 10" round cake pan or springform pan. In a stand mixer with paddle attachment, cream butter, sugar and salt on medium-high speed until light and fluffy, about 5 minutes. Incorporate vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape side of bowl well. Pause mixing and add flours, baking powder, baking soda and sour cream. Mix cautiously, just until incorporated. Scoop half of batter into prepared pan and smooth it with damp fingertips or small offset spatula. Sprinkle evenly with streusel. Top with rest of batter, coaxing it into covering the streusel layer. Top with crumble. (At this point the assembled cake can be refrigerated for up to 2 days.) Bake for 1 hour and 10 minutes, or until cake tester comes out clean (a little longer if coming from refrigerator). Allow to cool for 15 minutes in pan. Place a flat plate on top of cake and pan. Carefully invert cake onto plate by flipping both upside down. Then lift pan off the cake. Gently pull off parchment. Rest your serving plate on bottom of cake and turn right-side up onto plate. Mix icing ingredients and drizzle on top.

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