Recipe from Broma Bakery
You don’t have to be a lover of coffee to appreciate a good coffee cake, this moist buttery delight is sure to impress guests at any brunch date.
Complete with streusel, a cinnamon swirl and a vanilla glaze, this cake can be enjoyed any time of the day and any season on the calendar.
Ingredients
For The Cake:
3/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
3 cage-free large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup light sour cream
For the brown sugar swirl:
1/2 cup brown sugar
1 tablespoon cinnamon
For the Streusel:
1/2 cup brown sugar
1/3 cup all-purpose flour
1 tablespoon cinnamon
1/2 cup walnuts, chopped
1/8 teaspoon salt
1/4 cup butter, room temperature
Method
Preheat oven to 350°F. Line a tube pan with baking paper on the bottom, then grease the sides with butter. Set aside.
In a large bowl, beat the butter and sugars together until light and fluffy. Add in the eggs and vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the low-fat sour cream into the wet ingredients until everything is combined.
To make the streusel, place the walnuts, cinnamon, flour, salt and sugar in a food processor and pulse until the walnuts look well chopped. Pulse in the butter until just combined.
To make the brown sugar swirl mixture, combine the brown sugar and cinnamon in a small bowl. Stir to combine and set aside.
Pour half of the batter into the tube pan, then sprinkle with brown sugar mixture. Pour in the rest of the batter, then top with the streusel. You’ll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.
Bake for 50 minutes, then allow to cool slightly before removing from pan.
