To celebrate Coffee Week I brought today an original and simply delicious coffee cake recipe. Funny enough the cake doesn't contain any coffee or caffeine but it is traditionally served with a cup of coffee as they go really well together.
It takes 5-10 minutes to mix the ingredients and the rest of the work is on your oven.
Feel free to use different nuts on top (or no nuts for a nut free version) but I think it is best served with the fragrant roasted pecan nuts.
- 56g unsalted butter, room temperature
- 100g granulated sugar
- 1 large egg, at room temperature
- 135g whole plain Greek yogurt, at room temperature
- 1/2 teaspoon baking soda
- 125g all-purpose flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 180 degrees C. Butter a 6-inch-round by 3-inch-deep cake pan or springform pan (preferably with a removable bottom) or a 8.5-by-4.5-inch loaf pan; line bottom with parchment paper.
- In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes. Add egg and mix until incorporated.
- Mix baking soda in with yogurt; whisk baking powder and salt in with flour.
- Alternate adding half of yogurt to batter, followed by half of dry ingredients, mixing well after each addition. Scrape down the sides of the bowl, then repeat with remaining yogurt and flour until just incorporated. Mix in extracts.
- Spread the batter into prepared cake pan. Sprinkle with pecan nut or walnut pieces.
- Bake for about 35 to 40 minutes or until top is golden brown and a toothpick inserted near the center comes out clean. If using a loaf pan or a larger pan, your cake will likely be done sooner, so start checking after 30 to 35 minutes.
- Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely. Cake will keep, covered in an airtight container, for up to 3 days.