Quick Coffee Cake
Remember the days, when friends and family would do the ‘drop by’?
Before Covid. I feel like a long pause should be inserted here. Anyhoo, this is not to depress anyone!
I bring this up solely for the reason, that I would always run to the pantry thinking, what the hizzie am I going to put with the tea!? Yes, this happens. I remember snacks and sweets along with the cha (chai) accompanying any guest that would visit when growing up. It’s definitely a cultural thing!
Now things are opening up a bit more, what do you do when you nee wanted a scrumptious cake recipe that I could whip up with tea or cha (chai). Drumroll, please…….
My friends, I introduce you to a quick coffee cake!! Since we are almost upon Fall, why not enter it with some warm fall flavors with a cup of cha! I love the fall season but its hard to part with all the freshness of summer!!!
IF you serve it warm you get a tres leches texture (soaked in milk), it tastes delicious the second day, this is when it's more so a cake texture. The star anise gives this cake a welcomed herby kick that dances well with the cinnamon!
Hera’s Pinch
My son loves it when I replace the sugar for Sugar In The Raw, it gives the streusel an extra crunch. In saying that my husband is not the biggest fan of the extra crunch! Depending on the crunch factor you may substitute the sugar.
Quick Coffee Cake
Ingredients
- 3/4 cup of sugar
- 1/2 flour
- 2 teaspoons ground cinnamon
- 1 teaspoon zested Star Anise
- 5 tablespoons cold unsalted butter
- Cooking Spray
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 tablespoons of unsalted butter
- 3/4 cup sugar
- 1 egg
- 3/4 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
Instructions
- In a medium bowl, combine the sugar, flour, cinnamon, and anise. Cut in the butter with a pastry blender until there are coarse crumbles. Put them into the fridge until ready to use.
- Preheat the oven to 350℉. Spray a 9x9 inch baking pan lightly with cooking spray.
- In a bowl, stir together the flour, baking powder, and salt.
- In a stand mixer fitter with the paddle attachment, cream the butter and sugar until light and fluffy, 4 minutes. Scrape the sides down. Add the egg, milk, and vanilla and mix at low speed until the ingredients start to come together. With the machine running on low, add the flour mixture, mixing until fully incorporated.
- Spread the batter in the prepared baking pan and sprinkle the streusel over the batter.
- Bake until a tester inserted in the center comes out clean, 30-35.
- Let it rest for 5 minutes before serving.
- Store in an airtight container for 2 days.
