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Wednesday, 1 August 2007

Coffee & Nut Spicy Streusel Cake

A little light baking was on the cards today for Mr R’s lunch box. I like to bake alternative flavoured cakes for him with different textures. I haven’t baked a coffee cake in a while and this recipe of mine has no creaming to the mixture, easy to make in no time and perfect for a lunch box.

I always line and grease my cake tins even though they are non–stick to be on the safe side. I once had a disaster with a cake sticking when I took chance into my hands and didn’t line the tin – never again! The bottom half of a cake sat gazing back at me in the tin enough to say ‘your fault - line next time’.

Which coffee to use in baking?
Occasionally I like to use Camp Coffee in baking, like this recipe. If you are unable to find this, use a coffee of your choice its no big worry (see note in recipe below). Some folks don’t like the chicory flavour in Camp Coffee but somehow it reminds me of my youth, of a hot milky coffee mum would make me……. mmmmm.

What if I don’t like coffee I hear you say?
Try using different varieties of nuts to see which ones you prefer in taste? Leave out the coffee and add a slug of Calvados (not to much now or it will over power and curdle the sponge), add thinly sliced apples over the top of the sponge in the tin before the streusel topping. For the streusel topping amendment, add ½ - 1 tsp of cinnamon instead of the mixed spice. Nothing is set in stone this is the beauty of taking a recipe and making it your very own.

Happy baking folks :-D

Coffee & Nut Spicy Streusel Cake

A lovely twist on a coffee cake. The sponge is a moist coffee base with a little crunch and a spicy kick from the streusel topping.

Takes about 40 – 55 minutes to bake in the oven and 6 – 8 servings depending on who cuts the cake, Mr R or myself !!


100g (4 oz) butter, melted and cooled
275g (10 oz) plain flour
1 tbsp baking powder
75g (3 oz) caster sugar
150ml (¼ pint) milk
2 eggs
2 tbsp Camp coffee *see notes*
50g (2 oz) mixed chopped nuts
Extra butter for greasing the tin

Streusel Topping
75g (3 oz) self-raising flour
75g (3 oz) Demerara sugar
50g (2 oz) butter, diced
½ - 1 tsp mixed spice (depending on taste)
1 tbsp water


Grease and line a 23cm (9 in) springform round cake tin with the extra butter and line with greaseproof paper. Preheat oven to 180°C/fan-oven 160°/350°F/Gas mark 4.

Melt 100g (4 oz) butter gently and leave to one side to cool a little. In a large bowl, sieve the flour and baking powder together; next add the caster sugar making sure all is mixed in well. Whisk the eggs, milk, and coffee together in jug; now pour onto the dry ingredients in the large bowl. Add the mixed chopped nuts and mix lightly together. Spoon the mixture into the prepared tin. Don’t be alarmed by the sponge mixture, it is fairly runny mix but will bake off fine.

For the topping: put the self-raising flour, Demerara sugar and mixed spice into a bowl and add the butter. Rub together with your fingertips until it resembles breadcrumbs. Sprinkle over 1 tbsp of water and gently combine together to look like larger breadcrumbs. Sprinkle the streusel mixture evenly over the top of the mixture in the tin.

Bake in the preheated oven on a middle shelf for about 40 – 55 minutes or until cooked. Keep an eye on the streusel topping that it doesn’t burn, place a sheet of baking paper over if browning to quickly.

To test to see if cooked, place a skewer into the centre of the cake and if it comes out clean the cake is cooked.

Note: Re: Camp coffee; if you’re unable to find any, use a coffee of your choice that volumes 2 tbsp liquid.

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