This weekend was absolutely lovely, and so I've come back down to the real world with a bit of a bump.
On Saturday I travelled to Northampton for Laura's hen do. Her friends had organised a vintage champagne tea party, and for us to have our hair done by Madame Medusa at Most Marvellous. Most Marvellous is the most amazing vintage and antique shop which also has a cafe and hair salon. As the party was held after the store closed, it meant we could roam around the shop, try things on and buy anything we fancied! For me, no shopping trip to a vintage store would be complete without buying a teapot, so I bought the cutest pink owl pot which is sitting happily amongst my other 3 shelves of teapots! After that we went for some drinks in a tiki bar. It was such a lovely day and I am so excited about the wedding which is in a few weeks time!
Sunday was a lazy day as Mark had driven us back from Northampton late on Saturday night so we mooched about the house and I baked. I love any cake or pudding with a crumb/streusel top. To me putting a crumb topping on a cake means you are allowed to eat it for breakfast, so that is exactly what I did this morning whilst I was working from home. The making of this cake involves a lot of bowls, so be prepared for a lot of washing up!
This recipe will make a 9x13 inch sheet cake. The recipe is adapted from the Joy the Baker cookbook.
For the crumb topping
350g caster sugar
1/2 teaspoon salt
240g plain flour
1/2 teaspoon ground cinnamon
110g unsalted butter, room temperature
For the coffee filling
2 tablespoons coffee granules
210g light brown sugar
3 teaspoons cocoa powder
1/2 teaspoon salt
For the sour cream cake
170g unsalted butter room temperature
300g caster sugar
70g light brown sugar
2 teaspoons vanilla extract
3 large eggs
450g plain flour
2 1/2 teaspoons baking powder
1 teaspoon salt
225ml sour cream
350ml whole milk
1. Preheat the oven to 180 degrees C. Grease and line a 9x13 inch pan and set aside.
2. To make the crumb topping mix together the sugar, salt , flour, cinnamon and butter until it has the texture of breadcrumbs. Set aside.
3. To make the filling boil the coffee granules and water in a saucepan until it's reduced by half and it's become almost syrupy. Leave it to cool for 10 minutes. In a clean bowl mix together the brown sugar, cocoa powder, salt and coffee syrup and set aside.
4. To make the cake beat the butter and sugars until light and fluffy, around 7 minutes. Beat in the vanilla and once incorporated add the eggs one at a time, beating well and scraping the bowl after each addition. Mix together the remaining dry ingredients (flour, baking powder and salt) in a bowl, and the sour cream and whole milk in a jug. Add 1/3 of the dry mixture to the batter and mix until almost combined. Then add 1/2 of the sour cream and milk mixture, beating until combined. Repeat once more, mixing well and finally add the remaining 1/3 of dry ingredients.
5. Pour half of the batter into the prepared pan and smooth over. Sprinkle the coffee filling evenly over the top. Carefully spread the remaining cake batter over the filling and then swirl with a couple of toothpicks. Sprinkle the crumb topping over the batter and press in lightly. Bake in the preheated oven for 55 minutes until the crumb topping is golden and a skewer comes out clean.
6. Allow to cool in the pan for 30 minutes and serve warm.
As I mentioned above I had a massive chunk of this, warmed up for my breakfast this morning and it was delicious. The sour cream makes the sponge really soft, the coffee syrup and sugar filling goes really sticky and the crumble is the best bit! Golden and crunchy with a hint of cinnamon. Needless to say, this will probably be mine and Mark's breakfast for the rest of the week!