Soured Cream Coffee Cake w/ Walnut & Oat Streusel and Smoked Maple Glaze

I used to find coffee cakes confusing. Well at least I did when I first moved to Canada. To me a “coffee cake” was exactly that- a cake with coffee IN it. Possibly a symptom of a childhood growing up heavily influenced by Mary Berry, Delia Smith and Darina Allen, a coffee cake came in one format alone – Coffee and Walnut cake. Reminiscent of weekend baking with my mother and lazy Sunday afternoon teas, it smacked of luxury and thrillingly contained that most adult of ingredients – Coffee! Or more precise that stalwart ’80s cupboard staple “Champ Coffee essence”. Thick, syrupy it was bottled black magic to a kid with a blossoming interest in baking.

Fast-forward 30 or so years and imagine my confusion reading recipes for coffee cake and wondering where the heck that smoldering caffeine hit was? Yes, yes I know- hindsight now makes me see how short-sighted and literal I was. Lateral thinking was called for. A simple mistake in my defense I’ll plead. Almost as simple as the recipe for this cake here. Soured cream gives a moist crumb hiding a streak (and topping!) of oaty, cinnamon goodness and finished with a drizzle of smokey maple sweetness. This really perfect accompaniment to your caffeine rush no matter what the tine of day. 

 

Ingredients

  • 1 1/2 sticks salted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cup soured cream
  • 2 1/2 cups All Purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon ground cinnamon

Streusel topping

  • 1/2 cup All Purpose flour
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons cold butter, cut into small chunks
  • 3/4 cup walnuts, lightly toasted
  • 3/4 cup rolled oats

Drizzle

  • 1/2 cup icing sugar
  • 2 tablespoons smoked maple syrup (if you can’t get smoked maple syrup, traditional maple syrup will do just fine)

Method

  1. Preheat your oven to 350° F. Grease and flour a 10” tube (angel food) pan
  2. In the bowl of a stand mixer (with paddle attachment) cream the butter and sugar together until light and fluffy. This may take up to 10mins.
  3. While the butter and sugar cream together, make the streusel. In a bowl combine the brown sugar, flour, cinnamon, salt and butter pieces. Rub the mixture together with your fingertips until a pea-sized sand texture is achieved and a crumble is formed. Mix in the toasted walnuts and set aside until needed later
  4. To the creamed butter/sugar add the eggs one at a time, ensuring each is fully incorporated before moving onto the next
  5. When all the eggs have been mixed in, add the vanilla and soured cream and mix until just incorprated
  6. In a separate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Whisk well the break down any lumps
  7. On low speed add the flour mixture to your wet mixture gradually, I usually do it 1/4 cup at a time, waiting for each to be fully incorporated before adding the next
  8. Continue adding the flour until it is all used and just combined into the mixture. Lightly fold using a spatula to make sure the batter is completely mixed
  9. Spoon half the batter into the prepared pan and spread/level with a knife spatula. Sprinkle on 1 cup of the streusel mixture evenly.
  10. Spoon the remainder of the batter on top and spread evenly. Finish with a final layer of the remaining streusel mixture on top
  11. Bake in preheated even for 50- 60mins, until a cake tester comes out clean
  12. Let cool on a wire rack for 30mins. After this carefully remove the cake from the baking tin, streusel-side up, and set aside to cool further
  13. While the cake cools, in a jug combine the icing sugar and maple syrup. Stir until a smooth pourable is achieved. If the mixture is still a bit stiff add a few drops of milk to make it runny. Drizzle the glaze over to top of the cake to your desired amount  and leave to fully cool before slicing and serving
  14.  This coffee cake will keep at it’s best in a sealed container at room temperature for up to 5 days. Avoid storing the cake in the refrigerator as this will dry it out.

There’s a Moose…loose…aboot this hoose

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I recently managed to get my hands on what I predict will be a hit of 2015- Moose Maple Butter. It’s a delicious blend of “organic butter, Grade A maple syrup and a dash of sea-salt”- all the brain child of the wonderful Farrah. As a fan of maple syrup I cannot recommend this highly enough. Not quite the sticky OTT maple hit that you get from syrup, the butter and sea-salt counter what could be a sweetness overload to give a rich, velvety and utterly moreish spread.

absolutely

I tried it first at the weekend, smeared over some hot crumpets. I was in heaven! Anything so simple that tastes that divine is a must have in my book. Sadly I was too overcome with awe (okay, okay I was too busy smearing and stuffing my face) to remember to take a photograph of the crumpets, transformed into shining amulets whafting of sweet maple-y goodness. But fear not! I have not completely abandoned my baking vocation in favourite of crumpets. In addition to its ease of use straight from the jar, Moose Maple Butter also would appear to be a wonderful addition to any bakers list of ingredients.

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Rather than go my usual route of cupcakes and soft bakes, I decided to try Moose Maple Butter out in cookies…but with a twist. Are you intrigued? If so carry on…

Maple Butter Cookies with prosciutto dust.

Maple Butter Cookies with prosciutto dust.

Maple Butter Cookies with prosciutto dust

These are my take on the all American breakfast favourite of pancakes, bacon and maple syrup. Crisp, mellow with a wonderful smoky saltiness from the prosciutto dust these are a great treat to snuggle down in front of the TV with. If made to a smaller size they also make a wonderfully different party bite.

Ingredients

185g Self-raising flour

185g Plain flour

1/4 teaspoon salt

1 egg

125g Moose Maple Butter, softened to room temp

125g light brown sugar

3 slices prosciutto ham

 

Method

  • Preheat oven to 180 C (electric)/ 140 C (fan). Line a baking tray with baking parchment.
  • Cream together maple butter and sugar until light and fluffy. You need to do this for at least between 10- 12mins. The easiest way to check is to feel a little mixture between you thumb and forefinger. If it still feels a little grainy you need to mix some more. If it feels smooth- you’re good to go.
  • Add the egg, sift in the flours and salt and mix together until mixture comes together. At this point you may chill it in the fridge for about 20 mins if you prefer an easier to work with dough.
  • Turn onto lightly floured surface.
  • Roll mixture out to into walnut sized balls. Transfer to prepared tray.
  • Using a fork dipped in water, quickly press into the surface of the ball to flatten slightly and make grooves.
  • Bake in preheated oven until golden brown, about 10-12 minutes.
  • Remove from the oven and transfer, using a fish slice or wide spatula, to a cooling rack.
  • Whilst the cookies are cooling, dry fry the prosciutto slices in a pan until they darken and become crisp.
  • Remove, leave to cool and further crisp up. When fully cooled, the ham will become quite crisp and hard.
  • Break the crisp ham slices into a mortar and grind with a pestle to a fine powder.
  • Sprinkle the prosciutto powder over the cooled cookies, allowing it to catch into the surface grooves.
  • Enjoy!

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If you’d like to know more about Farrah, Moose Maple Butter please do head over to the website at www.moosemaple.co.uk I’m sure there’s big things in store for the Moose!

In the meantime,

“Remember Mom’s the word- that’s Mr. Mom’s!”