Coffee Cake with Walnut Streusel

If you have time to do some prep work ahead, this cake is really easy to come together because you can bake it a couple days after you assemble it. Thus, fresh coffee cake! I like the bit of chocolate in the middle because it looks like it is smiling.

 

A view of the loaf from the side:

This cake is not too sweet. In fact, even with the powdered sugar on top it would still work as a breakfast item, if you so desired.

I sent some with K on his quick day-trip to San Francisco so he would have a breakfast for the plane.

 

Now it is all gone. 😦 I guess I will have to make some more!

Directions for Coffee Cake with Walnut Streusel

Adapted from Bouchon Bakery

Walnut Streusel

• 50 g finely chopped Walnuts
• 50 g flour
• 50 g sugar
• Pinch of salt
• 2 Tablespoons cold butter, cut into 1/4 inch pieces

Put everything except for the butter into a bowl for your mixer.

Mix on the lowest setting for 1 minute, then add the butter and mix on medium-low for about 2 minutes until everything is incorporated, and the butter chunks are small.

Refrigerate the mixture for at least 2 hours.

Coffee Cake

• 203 g flour
• 1 1/8 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 Tablespoons butter, at room temperature
• 210 g granulated sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 1 cup yogurt
• 15 g light brown sugar
• 15 g cocoa powder
• Powdered sugar (optional)

Whisk together the flour, baking powder, baking soda, and salt.

Cream the butter in a mixer on medium speed until it has the consistency of mayonnaise (about 2-3 minutes).

Then, add the granulated sugar and mix on medium speed for 2 minutes until the mixture is fluffy.

Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, mixing for 30 seconds on low, just until combined (do not overwhip the eggs).

Add the flour and yogurt in alternating amounts, 1/3 of each at a time. Beat on low for 15 seconds after each addition.

Cover the batter and refrigerate it for 20 minutes.

Preheat the oven to 325 degrees and prepare a loaf pan. Whisk together the brown sugar and cocoa powder.

Spread half of the batter in the loaf pan, then top with the brown sugar/cocoa powder mixture.

Spread the remaining batter on top, then sprinkle the walnut streusel on top.

 

You can chill the cake at this time for up to 3 days before baking.

Place the loaf pan on a baking sheet and bake until a cake tester comes out clean (about 1 hour). Let the cake cool completely in the loaf pan before removing.

If desired, dust the top of the cake with powdered sugar.

 

Directions for Coffee Cake with Walnut Streusel (without pictures)

Adapted from Bouchon Bakery

Walnut Streusel

• 50 g finely chopped Walnuts
• 50 g flour
• 50 g sugar
• Pinch of salt
• 2 Tablespoons cold butter, cut into 1/4 inch pieces

Put everything except for the butter into a bowl for your mixer. Mix on the lowest setting for 1 minute, then add the butter and mix on medium-low for about 2 minutes until everything is incorporated, and the butter chunks are small. Refrigerate the mixture for at least 2 hours.

Coffee Cake

• 203 g flour
• 1 1/8 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 Tablespoons butter, at room temperature
• 210 g granulated sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 1 cup yogurt
• 15 g light brown sugar
• 15 g cocoa powder
• Powdered sugar (optional)

Whisk together the flour, baking powder, baking soda, and salt. Cream the butter in a mixer on medium speed until it has the consistency of mayonnaise (about 2-3 minutes). Then, add the granulated sugar and mix on medium speed for 2 minutes until the mixture is fluffy. Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, mixing for 30 seconds on low, just until combined (do not overwhip the eggs).

Add the flour and yogurt in alternating amounts, 1/3 of each at a time. Beat on low for 15 seconds after each addition. Cover the batter and refrigerate it for 20 minutes.

Preheat the oven to 325 degrees and prepare a loaf pan. Whisk together the brown sugar and cocoa powder.

Spread half of the batter in the loaf pan, then top with the brown sugar/cocoa powder mixture. Spread the remaining batter on top, then sprinkle the walnut streusel on top. Place the loaf pan on a baking sheet and bake until a cake tester comes out clean (about 1 hour). Let the cake cool completely in the loaf pan before removing. If desired, dust the top of the cake with powdered sugar.