Coffee crumble cake

Crumb topping

• ½ cup walnuts or pecans
• 30 gm light brown sugar
• Few mini chocolate chips
• ¼ tsp ground cinnamon
• 1 tablespoon all-purpose flour

Cake:

• 108 gm all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch salt
• 57 gm unsalted butter, room temperature
• ½ cup granulated white sugar
• 1 large eggs – room temperature
• 1 teaspoon pure vanilla extract/essence
• 3/4 cup (180 ml) sour cream or plain yogurt (full or reduced fat)

Topping

• Toast the desired nuts and set aside to cool
• Chop up the nuts to desired size
• Stir together the chopped nuts, sugar, chocolate chips, ground cinnamon and flour. Set aside.

Cake

• In a bowl, sieve the dry ingredients together; all purpose flour, baking powder, baking soda, and salt.
• In a separate bowl, using a wooden spoon, hand blender or a stand mixer; beat the butter till it turns soft, and then gradually add the sugar with constant blending till the mixture turns light and fluffy.
• Blend in the egg to the wet mixture, and beat till it is well incorporated, followed by vanilla extract/essence
• Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream. Blend well and set aside.
• Preheat the oven to 180-degree C or 350-degree F.
• To a greased and lined 9-inch pan, alternatively spread half of the batter and on top of that spread a little of the topping.
• Bake for about 40 – 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Remove from oven and let it rest for another 10 mins till the cake cools down and forms its texture.

• The nuts used can be according to your preferences.
• Toasted nuts give the toping an enriched flavour