Coffee Cakes

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Preparation info

  • Difficulty

    Easy

  • Makes

    14

    cakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About
Preparation time: 20 minutes
Refrigeration time: 30 minutes
Cooking time: 35 minutes

Ingredients

Streusel

  • 310 g (11 oz) plain (all-purpose) flour
  • 350 g (12 oz) raw (demerara) sugar
  • 220 g ( oz) unsalted butter, softened
  • 3 teaspoons ground cinnamon

Wet Ingredients

  • 115 g (4 oz) unsalted butter, softened
  • 200 g (7 oz) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 2 eggs
  • 160 ml ( fl oz) buttermilk

Dry Ingredients

  • 300 g (10½ oz/2 cups) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 2 pinches salt
  • 220 g ( oz) pear, seeded and thinly sliced

Method

The Streusel

Make the streusel by mixing all the ingredients together by hand until crumbly. Set aside in the refrigerator for at least 30 minutes.

The Mixture

Preheat the oven to 180°C (350°F/Gas 4). Beat the butter and sugar vigorously until light and creamy. Mix in the rest of the wet ingredients. Combine the dry ingredients and add to the wet mixture without overworking the batter.

Assembly and Cooking

Pour the batter to a depth of 1 cm (½ inch) into 14 buttered and floured round 12 cm ( inch) cake tins. Add a few pear slices and top with the streusel just out of the refrigerator (so the streusel holds together better during cooking), without packing it down too much. Bake for 30–35 minutes until a skewer inserted comes out clean.