Here’s what happened: I posted this image, a slice of the coffee cake I made on Instagram and was about to leave it at that, but you guys kept asking for the recipe so I’m gonna share it here as well. And happily, too!
There is no story to this really, I just wanted to bake up something simple for us to enjoy over the weekend. November is showing its uglier face lately, it’s dark and wet and windy… switching the oven on and filling the house with the smell of cake seemed to be just the right thing to do.
What I love about coffee cakes is how simple yet versatile they are. The base ingredients in the batter are things I’m sure you have in your pantry right now. If you want to mix things up a bit, just add whatever suits your fancy: fruits, nuts, seeds, chocolate chips, whatever. This time for me it was the very best of fall, namely carrots, apples and walnuts. Also featuring a seeded streusel topping, because why not.
The result is a crumbly and moist cake, crunchy on top. Not too sweet, subtly spiced. Reason to sit down and gab over a cup of coffee, even impressive enough on a pretty cake stand for entertaining (but easy enough that you’ll still have some pep in your step when the guests arrive).
Back to spices for a sec, is it just me, or do you also find it hard to practice self-control when it comes to cinnamon? I love it, I really do but wanted to let the other ingredients have their moment too – it took several batches to adjust the amount so it wouldn’t overpower everything else.
That said, you’ll find the instructions below to the cake I call Autumn in a Slice. Enjoy! Also feel free to tag me @fruzsi_farkas if you made it.
Autumn in a Slice Coffee Cake
Moist coffee cake with a crunchy streusel topping. Simple to make, featuring the best of fall ingredients.
For the streusel topping:
25 g old fashioned rolled oats
25 g pepitas (or hulled pumpkin seeds)
15 g sunflower seeds, hulled
20 g sugar
¼ tsp salt
75 g AP flour
50 g unsalted butter, cold, cut into cubes
For the cake:
200 g AP or whole wheat flour
100 g walnut meal
2 tsp baking powder
½ cup (125 ml) neutral vegetable oil
250 g brown sugar
½ tsp cinnamon
¼ tsp salt
180 g carrots, grated
180 g apples, grated
- Make the streusel topping: whizz the butter, salt, sugar and flour in a food processor until coarse and crumbly. Add oats and seeds, mix with a spoon to combine. If texture is too dry, add 1 tbsp of cold water. Set aside in the fridge.
- Preheat oven to 175°C (350°F), line the bottom of a 24 cm (9”) spingform pan with parchment paper. If pan is not non-stick, grease sides as well.
- In a bowl, mix dry ingredients: flour, walnut, baking powder and salt to combine.
- In another bowl, whisk eggs with oil, sugar and cinnamon. Add carrots and apples, mix well to combine.
- Gradually add dry ingredients to wet ingredients, mix to just combine (do not overmix, some visible lumps are fine).
- Pour batter in prepared pan, crumble steusel evenly on top.
- Bake 10 min, lower the temp to 150°C (300°F) and bake an additional 30-40 min, or until golden brown and a toothpick inserted in the middle comes out clean.
- Cool on a wire rack 15 min, remove from pan and cool completely before serving. Enjoy!