Coffee Cake: Preparation Options

1. Prepare the topping

In a small bowl, whisk together 3/4 cup flour, 2/3 cup light brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add 5 tablespoons room temperature butter and mix with your fingers.

2. Choose additives

Stir 1 or 2 ingredients into the topping.

• 1 teaspoon finely grated orange or lemon zest
  
• 1/2 cup chopped nuts (any)
  
• 1/2 cup cornflakes, lightly crushed
  
• 3 tbsp finely chopped chocolate
  
• 1/2 cup oatmeal
  
• 2 tablespoons cocoa powder

3. Prepare the dough

Preheat oven to 180°C (350°F) and line an 8-inch (20-cm) square baking dish with foil, leaving an overhang; grease the foil with butter. In a large bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt. In another large bowl, beat 4 ounces (110 g) room-temperature butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 2 eggs, one at a time, beating well after each. Beat in 2 teaspoons vanilla. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with sour cream (1 cup sour cream total), beginning and ending with the flour mixture. The batter will be thick.

4. Choose the filling

• 2/3 cup jam (any)
  
• 2/3 cup chocolate-hazelnut spread
  
• 2/3 cup crema dulce de leche or boiled condensed milk
  
• 2/3 cup apple jam
  
• 1 cup chocolate chips
  
• 1.5 cups fresh berries (or 1 cup defrosted berries)

5. Bake a cupcake

Spread half the batter in the prepared baking pan. Spread the filling on top in an even layer. Spoon the remaining batter over the filling and smooth it out. Top with the prepared topping. Bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool in the pan for 20 minutes, then lift the cake by the edges of the foil and transfer it to a wire rack to cool completely. Dust with powdered sugar, if desired.