Coffee cake with a twist

A growing number of Australians enjoy taking a break with a cup of coffee in a familiar setting.

Australia's love for quality coffee and its vibrant coffee culture has grown due in no small part to the skills of our new baristas, as their talents have kept pace with this new demand.

And while some say it is the very ambience of the coffee house that brings customers back, others say it is not just about the quality of the bean, the coffee roasting style or the presentation of the cappuccino or latte. Our choice of coffee house is an unscientific swirl of atmosphere, a theme, the company you're with, privacy, first class surrounds, and comfortable seating. And don't forget the cake on the side, coffee cake preferably!

Classic sour cream coffee cake

What you need:

Streusel

1 1/4 cups SR flour

1 cup sugar

1 cup light brown sugar

2 tsp cinnamon

10 Tbsp unsalted butter, melted

Coffee Cake

2 cups SR flour

1/2 tsp carb soda

10 tbspn butter, at room temperature

1 cup sugar

2 tbspn instant coffee

2 tsp vanilla extract

3 large eggs, at room temperature

1 1/4 cups sour cream, at room temperature

1/3 cup buttermilk

What to do:

Preheat oven to 180°C and butter and flour a 9-inch springform pan.

For the streusel, whisk together flour, sugar, brown sugar, cinnamon, in a medium bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.

For the cake, beat butter, sugar, and vanilla in a large bowl until light and fluffy. Add eggs one at a time and beat well. Add sour cream and buttermilk, and fold in flour and coffee on slow speed.

Spoon half the batter into prepared pan, sprinkle evenly with half of the chilled streusel. Spoon remaining batter evenly over streusel. Gently smooth and tap the pan sharply to reduce air bubbles. Sprinkle evenly with remaining chilled streusel.

Bake for 40 minutes, then tent with foil to prevent over-browning. Continue baking another 25 to 35 minutes (for a total of 65 to 75 minutes) or until topping is golden, cake springs back to the touch and a tester emerges with a few crumbs attached.

Transfer to a wire rack and let cool for 20 minutes before removing sides from pan; cool for at least 1 hour before serving.

Store baked coffee cake at room temperature for up to two days, or wrap well and refrigerate. Reheat coffee cake in a warm oven before serving.

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