Cinnamon coffee cake
unsalted butter, softened
large eggs, room temperature
full-fat sour cream
pure vanilla extract
unsalted butter, softened (streusel topping)
granulated sugar (streusel topping)
all-purpose flour (streusel topping)
ground cinnamon (streusel topping)
Step by step
Set the KitchenAid coffee machine and brew the coffee. Measure 100 ml of the coffee and set aside.
Attach the Scale/Sifter attachment to the stand mixer. Sift the flour, baking powder and salt on speed 4. Set aside.
Place butter and sugar in a bowl of a stand mixer fitted with the Flat Beater and cream on speed 4 for 1 minute.
Add eggs, sour cream, coffee and vanilla extract. Mix for 30 seconds on speed 4.
Combine the wet and the dry ingredients and mix on speed 2 until combined.
Pour the batter in a baking tin lined with parchment paper.
Streusel topping: place all-purpose flour, sugar, cinnamon and butter in a bowl of a stand mixer fitted with Flat Beater. Mix until the mixture is crumbly.
Sprinkle the streusel topping over the cake batter.
Bake for 1 hour in a 170°C pre-heated oven Cake is done when a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes before slicing.