Almond and Pecan Coffee Crumble Cake Recipe
Almond and Pecan Coffee Crumble Cake
Extract from our new book "For The Love of Cake"
This cake is the perfect dessert or afternoon tea cake. Not too sweet but just perfect with a coffee; or perhaps live on the edge and serve with my Sake Espresso. This cake has just the right amount of textural crumble to contrast with the sublime moist coffee cake base.
½ cup (125ml) hot milk
2 tablespoons instant coffee granules
125g (4 ounces) butter, softened
1¼ cups (275g) caster (superfine) sugar
1 teaspoon vanilla bean paste
1 cup (150g) plain flour, sifted
½ cup (75g) self-raising flour, sifted
¼ teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
100g (3 ounces) white fondant icing, coarsely chopped
1 tablespoon boiling water
Almond crumble topping
1 cup (150g) plain flour
½ cup (60g) almond meal
1/3 cup (75g) demerera sugar
1/3 cup (75g) caster (superfine) sugar
125g (4 ounces) cold butter, chopped
¼ cup (20g) rolled oats
⅓ cup (25g) flaked almonds
⅓ cup (40g) pecans, coarsely chopped
1 Preheat oven to 180C°/350°F. Grease and line a deep 22cm (9 inch) round spring-form cake pan with baking paper.
2 Make the almond pecan crumble topping by combining flour, almond meal, and sugars in a large bowl. Using your fingertips rub in the butter until the mixture resembles fine breadcrumbs. Add the oats, pecans and almonds, pressing the mixture together with your fingers to create large uneven lumps in the mixture. Cover and set aside.
3 Combine milk and coffee in small heat-proof jug; stirring until coffee dissolves.
4 Beat butter, sugar and vanilla with an electric mixer until pale and fluffy. Beat in eggs one at a time until mixture is just combined. Add sifted flours, soda and cinnamon and then the milk mixture, mixing on low speed until the mixture is just combined. Increase speed; beating until the mixture is smooth and becomes a paler colour.
4 Spread mixture into prepared pan. Bake cake for 30 minutes.
5 Working quickly, sprinkle the almond pecan crumble mixture over the cake and bake for a further 30 minutes or until a skewer inserted into the top of the cake comes out clean. Allow to cool for 10 minutes before turning topside up onto a wire rack to cool.
6 Meanwhile place the fondant icing in a small bowl over a bain-marie; stirring constantly until the fondant begins to melt. Add enough of the water to achieve a thick but still pourable consistency and the mixture is smooth. Transfer fondant mixture to a piping bag fitted with a small plain tube. Drizzle the fondant icing over the cooled cake.
preparation & cooking time 1 hours 30 minutes (+ standing and cooling time) serves 14
Recipe - Adam Cremona
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