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Coffee cake? Sounds weird!…but there’s actually a cake like this *smiles*. This came from the American’s traditional pound cake layered with brown sugar, cinnamon and pecan-laced streusel. The funniest thing about this cake is no coffee is used as ingredient! The name came from its visual of a cup of coffee or a foamy latte. Because of the sour cream found in it, it is super moist and tender. One wonderful fact is that the streusel which is crunch crumb is the main ingredient in this cake used for its topping. It is the combination of flour, butter and sugar. Streusels are also used for the middle layering alongside maple glaze.

INGREDIENTS

Streusel;

• 1¾ cups all
  purpose-flour
• I cup brown sugar
• ¾ cup butter
  (cold and cubed)
• 1¼ teaspoon
  cinnamon
• ½ tbs salt
• 1½ cup chopped
  pecans

Maple Glaze:

• ¾ cup powdered
  sugar
• 2 tbs maple syrup
• 2 tbs milk

Coffee cake:

• ½ ts baking soda
• ½ ts salt
• 1¼ ts salt
• 2 eggs
• 1 cup sugar
• ½ cup butter
• 2 cups all purpose-flour

PROCEDURES:

1. Preheat your oven to 180°C and butter a cake pan.
2. Mix together flour, brown sugar, salt and cinnamon. Cut in butter and mix in pecans to make the streusel topping
3. Mix butter and sugar until pale and fluffy and beat in one egg at a time
4. Add flour, baking powder, sour cream, salt and baking soda and mix thoroughly.
5. Pour half of the batter in a prepared pan and sprinkle half of the streusel mixture evenly over it and add the remaining batter.
6. Sprinkle remaining streusel topping on the top
7. Bake for a little over an hour or until cake is golden brown and a pin inserted comes out clean.
8. Whisk powdered sugar, milk and maple syrup into a smooth glaze.
9. Cool the cake slightly and drizzle over the glaze
10.  Cover the cake at room temperature for 3-4 days

There are many other types of cake in the world and it doesn’t hurt to try out different kinds except you have an allergy to some recipes, always remember to stay safe while having fun!