Coffee Cake with Cinnamon Streusel

Name: Coffee Cake with Cinnamon Streusel
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Ingredients: 150 g caster sugar (superfine sugar); 120 g unsalted butter, softened; 2 large eggs, at room temperature; 10 ml vanilla extract; 15 ml plain oil (canola, vegetable); 150 g plain flour / all-purpose flour; 12.5 g baking powder; 2.5 g cooking salt / kosher salt; 180 g sour cream, at room temperature; 150 g brown sugar, tightly packed (for streusel); 90 g plain flour / all-purpose flour (for streusel); 5 g cinnamon powder (for streusel); 1.25 g cooking salt / kosher salt (for streusel); 90 g unsalted butter, softened (for streusel); 90 g icing sugar / powdered sugar, sifted (for glaze); 1.25 ml vanilla extract (for glaze); 20 ml milk (for glaze)

Thermomix recipe: Coffee Cake with Cinnamon Streusel. Ready in 70 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

150 g caster sugar (superfine sugar)
120 g unsalted butter, softened
2 large eggs, at room temperature
10 ml vanilla extract
15 ml plain oil (canola, vegetable)
150 g plain flour / all-purpose flour
12.5 g baking powder
2.5 g cooking salt / kosher salt
180 g sour cream, at room temperature
150 g brown sugar, tightly packed (for streusel)
90 g plain flour / all-purpose flour (for streusel)
5 g cinnamon powder (for streusel)
1.25 g cooking salt / kosher salt (for streusel)
90 g unsalted butter, softened (for streusel)
90 g icing sugar / powdered sugar, sifted (for glaze)
1.25 ml vanilla extract (for glaze)
20 ml milk (for glaze)

Instructions

Grease and line a 20cm/8" square pan with baking paper, with overhang so you can lift the cake out once baked. Preheat oven to 160°C fan-forced (180°C regular oven).
To prepare the streusel topping, add 150 g brown sugar, 90 g plain flour, 5 g cinnamon powder, and 1.25 g cooking salt to the Thermomix bowl. Mix 5 sec / Speed 4.
Add 90 g softened unsalted butter to the bowl. Mix 10-15 sec / Speed 5 until the butter breaks up and a crumbly mixture forms. Transfer the streusel to a separate bowl and place it in the fridge until required.
Clean and dry the Thermomix bowl thoroughly. Insert the butterfly whisk.
Add 120 g softened unsalted butter and 150 g caster sugar to the bowl. Cream 2 min / Speed 3.5.
With the butterfly whisk still in place, add the 2 large eggs one at a time through the lid opening, waiting 30 seconds between each. Add 10 ml vanilla extract and 15 ml plain oil. Mix 1 min / Speed 3.5.
Remove the butterfly whisk. Scrape down the sides of the bowl with the spatula.
Add 150 g plain flour, 12.5 g baking powder, and 2.5 g cooking salt to the bowl. Mix 10 sec / Speed 3. Scrape down the sides.
Add 180 g sour cream to the bowl. Mix 15 sec / Speed 3, or until just combined. Do not overmix.
Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle half of the chilled streusel mixture over the batter, creating a cinnamon ribbon.
Carefully spoon the remaining cake batter over the streusel layer and spread gently. Sprinkle the remaining streusel mixture evenly over the top of the batter.
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil. Let the cake cool in the pan for 15 minutes before lifting it out onto a wire rack to cool completely.
Once the cake is cool, clean the Thermomix bowl. Add 90 g sifted icing sugar, 1.25 ml vanilla extract, and 20 ml milk to the bowl. Mix 15 sec / Speed 3 until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more icing sugar.
Drizzle the glaze over the cooled coffee cake before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.