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Hi everyone!
Today, I made 'Coffee Cake', a cake that has been loved for a long time at Starbucks in the US.
You might think that 'coffee cake' would taste like coffee.
'Coffee cake' refers to a cake that goes well with coffee and is eaten with coffee!
When I first came to the US, I ordered 'coffee cake' at a cafe, but I remember being embarrassed because there was no taste of coffee... hehe
I'm not sure in which country this 'coffee cake' was first made,
Here in the United States, it is a very common cake that is sold a lot in cafes and is often made at home.
Usually, coffee cake recipes have crumbles on top of a soft cake made with yogurt or sour cream.
I reduced the amount of sugar in the original recipe released by Starbucks and adjusted the formulation to fit my mold.
The original recipe can be viewed here.
athome.starbuc...
▶Ingredients (for 1 square pan) - 20cm in width*length each
[Cinnamon crumble]
60g light brown sugar
60g unsalted butter
80g All-purpose flour
6g Ceylon cinnamon
1g Salt
1) Put all the ingredients in a bowl and rub them with your fingers to make them crumbly.
2) Put it in the refrigerator or freezer to cool before use.
[Cake batter]
96 g unsalted butter
150 g Granulated sugar (200g original recipe, I reduced it a bit)
100 g Eggs
192g Cake flour
5g Baking powder
2g baking soda
4g Vanilla extract
1g Salt
200g Greek yogurt (can be substituted with sour cream. If you use sour cream, it will be denser and heavier)
1) Lightly beat soft butter at room temperature with a hand mixer.
2) Add sugar and salt and mix until the butter turns white and bright and bulky.
3) Add in the eggs and vanilla extract at room temperature, which is not cold, in several portions.
4) Divide the sifted ingredients (flour, baking powder, baking soda) into 3 batches and mix the Greek yogurt in 2 batches alternately.
(Powder 1/3 → Yogurt 1/2 → Powder 1/3 → Yogurt 1/2 → Powder 1/3)
6) Put half of the batter into the mold lined with parchment paper first, and sprinkle half of the crumble evenly.
7) Pan all the rest of the batter, and put all the remaining crumble on top.
8) Bake in a preheated oven at 170℃(338℉) for 40 minutes.
* Smeg/Unox/Gierra, etc. Convection oven: Bake at 160℃(320℉)
*Storage: It can be stored in an airtight container at room temperature for 3 to 4 days, and when stored frozen, it can be stored for 3 weeks.
Instagram: / jadore________
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