Sunday, March 31, 2013

Crispy Coffee Cake (Coffee Batter)

This was the second bake of Crispy Coffee Cake within the week of Mar 15 as I was trying to get rid of the remaining yogurt.  This time round, I added the coffee into the batter instead of the crumb.  My daughter said it tasated better, however, I prefer the previous bake as it tasted more like butter cake without crumb.

Crispy Coffee Cake (coffee batter) Recipe
- Preheat oven at 175*C for min. 15 mins. Baking Time: 50 mins.
- Baking pan: 8" square baking pan. Base lined with baking paper (Don’t grease the side). 

Ingredient A:
- 100g plain flour   } sift
- 70g brown sugar 
- 1/4 tsp cinnamon powder
- 70g butter (cold)

Ingredient B:
- 200 butter (original recipe asks for 220g)
- 175g caster sugar
- 3 eggs  (beaten slightly) - 60g each
- 1/2 tsp vanilla essence

Ingredient C:
- 250g plain flour         }sift 
- 2 tsp baking powder  }  
- 130ml yogurt 
- 2 tsp Nestle instance coffee powder (should mix this with a tsp of water)
-  80g chopped walnut (optional)

  1. Mix plain flour, brown sugar, cinnamon powder of Ingredient A together, mix well.  Cut butter into cute and rub into flour mixture to form dough.  Keep it into fridge till firmed.
  2. Beat butter and sugar from ingredient B till pale and fluffy (about 4-5 mins).  Add eggs, one portion at a time, mix well.  Add essence and mix well. 
  3. Alternately pour in yogurt, flours and instance coffee from Ingredient C with a spatula, mix well. 
  4. Pour the batter into 8" square mould based with paper.
  5. Remove dough from fridge, grate it, mix with walnut and sprinkle over the batter.
  6. Bake in preheated oven at 175*C for 50-55 mins.


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