Coffee coffee cake
Claire Saffitz x Dessert Person · ♥ 52.8K likes · 1.6M views · 15 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp instant coffee granules
- 160 g all-purpose flour
- 100 g light brown sugar
- 10 g baking powder
- ½ tsp baking soda
- 6 g kosher salt
- 2 tsp vanilla extract
- 170 g sour cream
- 150 g light brown sugar
- 200 g granulated sugar
- 57 g oil
- 200 g eggs
- butter
- ½ cup brewed coffee
Heat the oven to 350F with a rack in the centre; butter the bottom and sides of the 13 by 9 metal pan, warming the cold butter in the pan over a flame.
Preheating and buttering the pan
- 3 tbsp light brown sugar
- 1 tbsp instant coffee crystals
- 2 tsp ground cinnamon
Ribbon: mix the light brown sugar, instant coffee and cinnamon.
The coffee cinnamon ribbon
- ¾ tsp cardamom
- ¼ tsp kosher salt
- 1 stick unsalted butter
Crumb topping: mix instant coffee, cardamom, kosher salt, flour and light brown sugar; work the room-temperature butter in by hand until no flour spots or large butter pieces remain and it holds together when squeezed; break into crumbs.
Rubbing in the crumb topping
- 3½ cup all-purpose flour
Whisk together the flour, baking powder, baking soda and kosher salt.
Dry and wet mixtures
- 1 tbsp instant coffee crystals
Stir the instant coffee and vanilla into the brewed coffee; add the sour cream.
- 12 tbsp unsalted butter
Cream the butter, sugars and oil with the paddle, taking time to aerate and dissolve some sugar, until very pale and increased in volume; scrape down.
Add the eggs one at a time at lower speed, raising it after each so each emulsifies; scrape down often.
Adding eggs one at a time
On the lowest speed add the dry ingredients in three additions alternating with the wet in two, starting and ending with dry; do not overmix. Finish folding by hand with a spatula.
Spread half the batter evenly into the pan with an offset spatula; sprinkle the ribbon in an even layer; dollop and spread the rest of the batter; scatter the crumb topping loosely.
Layering batter, ribbon and crumb
Bake in the centre of the oven; check at about 40 minutes: the centre may wobble but should be risen and a cake tester should come out clean.
Cool completely, then cut squares straight from the pan.