Coffee cake is one of my favorite things to have around the house. I especially love that you make this one in a bundt pan because I have a huge collection of bundts!

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Serves about 16

Main batter:
11⁄2 sticks butter, at room temperature
11⁄4 cups sugar
3 eggs
2 teaspoons vanilla
2 oz crème fraîche
21⁄4 cups flour
2 teaspoons baking powder

Filling:
1⁄2 cup muscovado sugar
1⁄2 cup flour
2 teaspoons ground cinnamon
1⁄4 teaspoon salt
3 tablespoons butter, at room temperature
  1. Preheat oven to 375°F.
  2. Prepare the main batter. Beat the butter and sugar together until frothy.
  3. Beat the eggs into the batter one by one.
  4. Mix in the crème fraîche.
  5. In a separate bowl, combine the flour and the baking powder, then sift this into the main batter mixture.
  6. For the cake’s dark layer, use your fingers to mix all the ingredients together in a clean bowl by pinching and rubbing them together until thoroughly combined.
  7. Then pour around half of the main batter into a cake pan that holds around 6 cups.
  8. Spoon the dark layer mixture over this. Then add the rest of the batter on top.
  9. Bake the cake on the bottom rack of the oven for 45–60 minutes.
  10. Let it cool for around 15 minutes before flipping the cake pan over onto a serving dish.
  11. Let the cake cool completely before removing the cake pan.

TIP:

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Coffee cake is one of my favorite things to have around the house. I especially love that you make this one in a bundt pan because I have a huge collection of bundts!
Photography by Food+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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