Chocolate Streusel Coffee Cake 朱古力咖啡蛋糕

It's called coffee cake but it does not have any coffee in it. But it gets the name, I think, mainly because it goes well with a cup of coffee for breakfast or any time of the day. I like the texture of this butter cake compared to sponge cake.

The creaming method used here lets the butter and sugar mixture trap as many air bubbles as possible so when the chemical leavening agents are added, they can help the bubbles expand. That's what makes the texture so light and crumbs so fine.

Sponge cake, such as chiffon, angel food and genoise, depends on air bubbles that are trapped in the egg foam for its rise. This is what gives the airy feel.

Makes one Bundt cake or 12 cup cakes

Chocolate Streusel filling:

3 tbsp light brown sugar
2 ½ tbsp unsweetened cocoa powder

½ tsp cinnamon

Cake Batter:

(a)1 ¾ cups /200g cake flour

     1 ½ tsp baking powder

     ¼+⅛ tsp baking soda

     ¼ tsp salt

(b)1 stick/113g unsalted butter, softened (65-68⁰F)
     1 cup/200g granulated sugar

(c)2 large eggs, room temperature
    1 ½ tsp pure vanilla extract

(d)1 cup/242g sour cream, room temperature

1)  Preheat oven to 350⁰F (or 325⁰F if using a dark pan). Butter or oil the pan and lightly dust with flour. Shake off excess.

2)  Mix the dry ingredients (a) in a small bowl. Whisk to combine.

3)  Cream together butter and sugar in a mixer with the paddle on medium-high speed for 4-5 minutes or until it is almost white in color. Scrape the sides.

4)  Slightly beat the eggs in a small bowl and add the vanilla. Stop the mixer and add the egg mixture. Beat on medium for about 1 minute. Scrape the sides.

5)  With the mixer on low speed, add about one third of the flour mixture. Mix until the flour is moistened, then increase the speed to medium and beat for 15 seconds. Return to low speed and add half of the sour cream. Scrape down the sides and repeat the additions.

6)  Spoon about half of the batter to the prepared pan. Spoon the streusel on top but try to avoid the sides of the pan. Spoon the remaining batter on top and smooth the top a bit.

7)  Bake for 40-50 minutes. Cool on a rack for about 10 minutes and then loosen the sides and invert the cake on a rack and cool completely before slicing and serving.

Notes:

1)  Make sure all the ingredients are at room temperature for best results. It takes about 35-45 minutes for the butter to soften after taken out from the refrigerator. It may take less time in the summertime or in hotter areas.

2)  A handheld mixer is okay to use if a stand mixer is not available. But the mixing time may take a little longer.

3)  Scraping down the bowl before each addition allows for proper mixing.
4)  This recipe is also good on an 8 or 9 inch cake pan.

Recipe adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum.