This cupcake is based on a yeasted German cake that has a sponge base and a crumble-like topping. This kind of cake has many varieties and is often known as ‘coffee cake’ stateside, not necessarily because it contains coffee, but because it’s intended to be eaten alongside a cup of coffee! Confused? I was at first! Change the crumble topping if you like by using some finely chopped walnuts or pecan nuts in place of the bananas.
First make the crumb. Put the caster sugar, butter, flour and salt into a bowl. Using your thumb and your fingers, pick up bits of the mixture, rub it together and then let it fall back into the bowl. Keep doing this until the mixture resembles breadcrumbs, then squeeze some of the breadcrumb bits together to make slightly larger lumps. It is good to do this as it helps ensure that the crumb is nicely mixed in and the larger bits give the cakes an even better texture. Set the crumb aside.
To make the cupcakes, cream together the butter and the soft light brown sugar in a large bowl until the mixture goes lighter and fluffier. It won’t go super light as brown sugar does not go as fluffy as white sugar. Add two of the eggs with half of the flour and mix well to combine. Then add the other egg with the rest of the flour, the sour cream, baking powder and coffee essence and mix it together, using as few stirs as possible to give you light cupcakes.
Using a large spoon or mechanical ice-cream scoop, divide the mixture between the cases, using a spatula to ensure you get every last bit out of the bowl.
Peel the bananas and cut them into thin slices. Arrange three slices on top of each cupcake, and then sprinkle over an even layer of the crumb and
Give the cupcakes a light dusting of icing sugar and serve warm with a nice cup of coffee.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.