EGGLESS COFFEE CAKE (NEW YORK STYLE CRUMB CAKE)
The smell of fresh coffee wafting through is a great thing. But, you know what makes drinking coffee just so much better ? A cake to go with the coffee! This coffee cake is named so, not because it is coffee flavoured (it is not), but because it is the perfect accompaniment to our favourite beverage and with some whipped cream, you can make you own as there is the Best nangs delivery in Melbourne available now.
Streusel is a crumbly topping made of flour, butter and sugar. Here, I have used muesli with it to give it a perfect crunch. This crunch is especially appreciated with the moist cake. Do check out the cross section of the cake to see the perfect layer of streusel baked within the cake. This streusel is heavenly. And the cinnamon that goes in it makes it all the more better.
Eggless Coffee Cake (New York Style Crumb Cake) with Muesli Streusel
For Muesli Streusel
- 2/3 cup Dark Brown Sugar
- 2/3 cup All Purpose Flour (Maida)
- 2 cups Muesli
- 1/4 cup Melted Butter Salted or unsalted
- 2 tsp Ground Cinnamon/Cinnamon Powder
- 1 tsp Baking Powder
For the Cake
- 2/3 cup Sour Cream
- 1/3 cup Vegetable Oil
- 1/2 cup Full fat milk
- 3/4 cup Sugar
- 1/2 tsp Vanilla Essence
- 1 1/2 cups All Purpose Flour (Maida)
- 1 tbsp Corn Starch
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- Salt A pinch
- 1/4 cup Icing sugar
For the streusal
- Take all the dry ingredients for the streusal (brown sugar, cinnamon, flour, muesli and baking powder) in a bowl.
- Mix them well.
- Pour the melted butter over the mixture.
- Mix the butter into the dry mixture until you get a crumbly streusal mix. Set it aside, while we head over to work on the cake.
For the cake
- In a sieve, take all the dry ingredients (Flour, baking soda, baking powder and salt).
- Sift them together through the sieve into a large bowl.
- In a different bowl, take all the wet ingredients (sugar, oil, sour cream, milk and vanilla essence).
- Whisk them together until they mix well.
- Now, pour the wet ingredients over the dry ingredients and fold it in until it is mixed cohesively.
Assembling the cake
- Preheat the oven (in convection mode) to 180 deg C.
- Prepare an 8" baking pan by greasing it with butter/oil and dusting with flour.
- Pour one half of the cake batter, and top it with half of the streusel. I left a little gap on the ends such that when I pour in the next half of my batter, the streusel layer does not totally separate the cake.
- Pour in the other half of the batter, without disturbing the streusel layer. With an offset spatula, smooth the batter over the edges finely. Top it with more streusel such that it forms a dense layer on top of the cake.
- Bake for 45-50 minutes or until a skewer comes out clean, in the preheated oven. Optionally, you can dust it with icing sugar once the cake is done.
- If you don’t have sour cream available near where you live, you can follow this recipe for making it at home.
- If you have leftover streusel, you can store it in the freezer and use it for topping any other baked goods.