A relatively easy coffee cake recipe is something everyone should have quick access to, this one is good enough for anytime of the day.
- 203 grams AP Flour
- 5.5 grams Baking Powder
- 1.7 grams Baking Soda
- 1.7 grams Kosher Salt
- 75 grams Unsalted butter, room temperature
- 210 grams Granulated sugar
- 75 grams Eggs
- 20 grams Vanilla paste
- 225 grams Sour cream
- 15 grams Light brown sugar
- 15 grams Unsweetened cocoa powder
- 180 grams Almond Streusel Topping (below)
Almond Streusel Topping
- 120 grams All-purpose floud
- 120 grams Almond flour
- 120 grams granulated sugar
- 0.6 grams salt
- 120 grams cold unsalted butter, cut into 1/4 inch pieces
- Combine dry ingredients into a bowl to break up lumps.
- Add butter and combine with finger tips, do not overwork/heat the mixture
- Refrigerate for at least 2 hours, or up to 2 days (freeze for up to a month)
- Sift flour, baking powder and soda into a medium bowl. Add salt and wisk together.
- Place butter in the bowl of stand mixer with paddle attachment, cream butter on med-low speed until it has consistency of mayo.
- Add sugar and mix on medium-low for 1-2 minutes, until fluffy. Scrape bowl, add eggs and vanilla paste. Mix for 15-30 seconds on low until just combined.
- Add 1/3 flour, beat for 15 seconds, add 1/3 sour cream, beat for 15 seconds. Repeat.
- Cover the batter and refridgerate for at least 20 minutes.
- Pre-heat oven to 325 degrees.
- For the topping, whisk together the brown sugar and cocoa.
- Transfer the batter to a pastry bag and pipe 60 grams into the bottom of each dish/mold.
- Dust the top of each with 5 grams of cocoa mixture.
- Pipe an additional 60 grams onto the top of cocoa mixture.
- Sprinkle the tops with roughly 30 grams of streusel topping.
- Cakes can now be refrigerated for up to 3 days.
- Bake for 35-45 minutes in a standard oven or 25-30 minutes in a convection oven.
Source: Thomas Keller – Bouchon