Streusel cake
with cherries and coffee
Streusel
150 g white flour | |
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50 g sugar | |
75 g butter, cold, cut into cubes | |
1½ tbsp Instant coffee powder | |
2 tbsp coffee liqueur |
Cake mixture
100 g butter, soft | |
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100 g sugar | |
2 eggs | |
170 g white flour | |
1 pinch of salt | |
1 tsp baking powder | |
1 unwaxed lemon, some grated zest | |
¼ tsp vanilla seeds | |
50 ml milk |
Topping
450 g cherries, fresh or frozen | |
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1 tbsp cornflour | |
2 tbsp icing sugar |
Streusel
Mix the flour and sugar in a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the coffee powder and coffee liqueur and rub in quickly until a streusel mixture forms. Cover and refrigerate. |
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Cake mixture
In a mixing bowl, cream the butter and sugar with a whisk until the mixture is pale in colour. Add the eggs one after the other and continue mixing until a homogeneous mixture results. Carefully mix in the rest of the ingredients up to and including the vanilla. Add the milk and stir until smooth. |
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Topping
Wash and pit the cherries. Add the cornflour and icing sugar to the cherries and mix together well. |
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Cake
Line the bottom of the springform tin with baking paper. Turn the cake mixture into the tin and smooth the top. Spread the cherries on top. Sprinkle over the streusel topping. |
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Baking
Preheat the cooking space to 180 °C using the top/bottom heat humid mode. | |
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Bake the cake on a wire shelf in the middle shelf position for 50 minutes. | |
Turn the cake out of the tin and allow to cool. |
Cooking steps
(Pre-)heat cooking space to 180°C with Top/bottom heat damp | |
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Preheating finished. Put the food in. | |
Top/bottom heat damp 180°C for 50 Mins |
Tips
Any pome fruits or stone fruits can be used in place of cherries. The coffee can be substituted with a knife tip of cinnamon.
- Wire shelf
- 25 x 25 cm brownie tin or ø 26 cm springform tin
Quantity | Ingredient |
---|---|
175 g | butter |
320 g | white flour |
2 tbsp | coffee liqueur |
2 | eggs |
150 g | sugar |
1 tsp | baking powder |
50 ml | milk |
1 tbsp | cornflour |
1½ tbsp | Instant coffee powder |
450 g | cherries |
2 tbsp | icing sugar |
1 pinch of | salt |
¼ tsp | vanilla seeds |
1 | unwaxed lemon |
Customer reviews (1)
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Sharon A.
Tastes fantastic
30 January 2022
This cake was easy to do and tastes fantastic. I did find that the 50 minute cooking times wasn’t enough - the cake was still very wet and gooey in the centre and unfortunately I didn’t realise until it had cooled! Happily, I ‘saved’ it by putting it back in the oven for 10 minutes and have to say, the result was fantastic.I do recommend checking it before leaving it to cool after the recommended 50-minutes.
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