I’m back! Hello again… I was on a little vacation for the past few weeks. Sorry about that. Well, not really… I finally made it home for Christmas!!!! By home, I mean my hometown in Delaware, USA… only the very best place in the whole wide world! It’s really only the very best place in the whole wide world to me because it’s where I’m from and because it’s always where I’ll go back to. Simple as that.
I hope everyone is staying on top of their New Year’s Resolutions…. No? I really hope your New Year’s Resolution wasn’t to eat less cake. Because that would really be a shame…
Speaking of cake… Let’s have a chat. So most of you know I’ve been living in Germany for quite some time now. I’ve talked about this topic before called, “Kaffee und Kuchen.” This is a BIG topic in Germany. Why? Because it’s a daily occurance. Seriously. As Americans we all know of that really great crumbly cake called, “coffee cake.” Yes? We know it as a very specific kind of cake… a white cake bottom with that cinnamon crumble on top. Throughout the country it has very similar qualitities and is almost always referred to as, “coffee cake.” Do you know what I’m talking about?
In Germany, ALL cakes are “coffee cakes.” Point blank. A “coffee cake” in Germany is not one specific type of cake… all types of cakes are eaten during the magical hours of 3-5pm… also known as “Kaffee und Kuchen.” Which was why I was saying I hope you didn’t resolve to eat less cake in 2016. I think the whole world should take part in Coffee and Cake time!
So let’s get started…
The cake is very simply put together with the bottom consisting of a dense (pound cake like) batter, topped with a frozen (YES frozen!) berry mixture, and then finished with a generous sprinkle of almond streusel. The best part about this coffee cake (besides how good it’s going to taste) is the ingredients. You most likely have all the ingredients in your kitchen! Sometimes there’s nothing more frustrating than pulling up a recipe and finding out that you are going to have to buy a few key ingredients. We’re not going to complicate Coffee and Cake time…
- For the cake:
- 85 g butter, softened
- 80 g sugar
- ½ teaspoon vanilla extract or ½ vanilla bean (cut open and scraped out)
- 85 g eggs (1.75 eggs)
- 100 g flour
- ½ teaspoon baking powder
- 2 cups frozen mixed berries
- For the streusel:
- 100 g butter, softened
- 100 g sugar
- 140 g flour
- 10 g almond flour
- Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
- Start by creaming the butter and sugar together in a bowl either with the hand mixer, or in the mixing machine. Since this is a small recipe, I used my hand mixer.
- Add the vanilla.
- Add the eggs one at a time. I say 1.75 eggs in the recipe. To do this, I cracked one whole egg and then cracked the second egg leaving a bit of both the yolk and egg white in the shell.
- On low speed, add the flour and baking powder little by little just until combined.
- Transfer to a spring form pan lined with baking paper. This is really necessary in order to be able to remove slices from the pan once baked.
- Place in the refrigerator while you make the streusel.
- To make the streusel, with your hands, start by mixing together the butter and sugar.
- Add the flour and almond flour little by little until combined.
- Break the streusel into pea-sized pieces. Place in the refrigerator to harden.
- Remove the spring form pan from the fridge and top with a single layer of a frozen berry mixture. A single layer in important because the juices from the berries could prevent the bottom layer from baking.
- Top with the cooled streusel and place in the oven and bake for about 45 minutes until the streusel is golden brown and the cake is baked through,
- Let cool and dust with powdered sugar.