I thoroughly enjoyed making this easy and delicious Coffee Walnut Streusel cake on Sunday morning to share with my family.
I used the beautiful and Certified Fairtrade Organic Sunshine Coast Blend (our coffee of the month) in the ingredients and substituted the flour with cassava flour for a gluten free cake.
The Streusel, lightly sweet and nutty, paired beautifully with the Sunshine Coast Blend's buttery chocolate and almond flavours.
It was devoured quickly, so I had to be quick to grab this photo.
Coffee Walnut Streusel Cake Recipe
1 tablespoon instant coffee granules (I used approx 2-3 tbsp. of ground Sunshine Coast Blend in a plunger with 300ml of water)
1/4 cup (60ml) boiling water
125g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
3/4 cup (160g) sour cream
1 1/4 cups (185g) plain flour
1/4 cup (35g) self raising flour
1/4 teaspoon bicarbonate of soda
2/3 cup (100g) self raising flour
2/3 cup (150g) firmly packed brown sugar
100g cold butter, chopped
1 cup (110g) coarsely chopped walnuts, roasted
1. Preheat oven to 180ºC/160º fan-forced.
Grease 20cm x 30cm lamington pan; line base and long sides with baking paper extending paper 5cm over edges.
2. Combine coffee and the water in small bowl; stir until coffee dissolves
Cool 5 minutes. (I measured 1/4 cup from the plunger)
3. Make walnut streusel
4. Beat butter, sugar and extract in medium bowl with electric mixer until light and fluffy, beat in eggs one at a time. Stir in sour cream and sifted flours and soda, in two batches. Stir in coffee mixture.
5. Spread mixture into pan; sprinkle walnut streusel over top of mixture.
Sprinkle over remaining walnuts. Bake about 30 minutes.
Combine flour and sugar in medium bowl; rub in butter, using fingertips, until mixture resembles coarse breadcrumbs. Stir in half the walnuts.
Prep + cook time 1 hour, serves 12
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