Saturday, January 22, 2011

Coffee Streusel Cake

Baked goods are something that I resort to, when I have a sweet tooth. Most of the times, it is the smartest way to cook something with less amount of fat in cooking a dish when using an oven. I love to make cakes and like trying new recipes. Generally, cakes are decadent because of all the ingredients that goes into making it with the added sugar rush of the frosting. Sometimes, you are in the mood for a simple cake with not too much of the fuss and thats how I ended up with this recipe. I tried my own spin on the traditional coffee streusel cake and it turned out great. Give it a try!!


2 cups whole wheat pastry flour
1 tbsp baking powder
1/2 cup superfine sugar (add more, if you like it a little sweeter)
2/3 cup milk
1/2 cup unsalted butter, melted and cooled
2 tbsp instant coffee powder, mixed with 1 tbsp boiling water
1/2 cup chopped walnuts
3 tbsp ground flaxseed (whisk into boiling water and let it stand for 3-4 mins)
Confectioners' sugar, for dusting (optional)
Cooking spray, for greasing the pan


1/2 cup oat flour (make a powder with instant oats)
1/3 cup raw brown sugar
2 tbsp unsalted butter, cut into small pieces
1 tsp ground allspice


Preheat the oven to 375° F. Grease a 9-inch cake pan with cooking spray.

In a bowl, sift the flour and baking powder, then add the sugar and mix well.

Whisk the milk, flaxseed mix (flaxseed whisked with boiling water), melted butter and coffee mixture together. Pour the wet ingredients onto the dry ingredients. Add the chopped walnuts and mix lightly together. Pour the batter into the cake pan.

In baking, streusel refers to crumb topping made with flour, butter and sugar that is baked on top of cakes, muffins or quick breads. But, I decided to try using oat flour instead (you can make oat flour by grinding either the old-fashioned or instant oats coarsely).

In a bowl, to make the topping, mix the oat flour and raw brown sugar together. Add the butter and mix well until the mixture resembles breadcrumbs (best to use your magic fingers).  Add the allspice and bring the mixture together in loose crumbs. Sprinkle the topping evenly over the cake batter.

Bake in the preheated oven for 50-55 minutes. Cover loosely with foil if the topping starts to brown quickly.

Cool the cake in the pan. Remove from the pan and dust with confectioners's sugar before serving (optional).

Makes 10-12 servings.

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