Spiced Coffee Cake with Walnuts

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 8 - 10

This spiced pie with walnut streusel is the perfect complement to coffee. That's why it's called a coffee pie, but it's just as delicious with a cup of tea. The apple pie spice blend imbues the pie with a magical, warm aroma that pairs beautifully with the nutty flavor. A perfect dessert for both everyday and special occasions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

0.5 cup granulated sugar
1/3 cup dark brown sugar
1 cup toasted walnuts, chopped
2 tbsp. premium flour
1 tbsp vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Pie

110g unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon of baking soda
1 teaspoon apple pie spice
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs, room temperature
1.5 tsp vanilla extract
1 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, brown sugar, apple pie seasoning, walnuts, cinnamon

Cooking the dish according to the recipe:

In a medium bowl, combine the white and dark brown sugars, walnuts, flour, vanilla extract, and cinnamon. Add the butter and mix until moist, coarse crumbs form; set aside.
Preheat oven to 175°C. Line the bottom of an 8-inch square baking pan with parchment paper; grease the paper and the sides of the pan with butter.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

Pie:

Sift the flour, baking soda, cake spices, and salt into a medium bowl. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition; stir in the vanilla extract. Add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour and mixing well after each addition.
Spoon 2/3 of the batter into the prepared pan and sprinkle with half the streusel. Top with the remaining batter and streusel. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden brown, about 1 hour and 10 minutes.
Cool the cake in the pan on a wire rack for 20 minutes. Remove it from the pan and invert it with the streusel facing up. Let it cool completely.