I recently bought Thomas Keller's Bouchon Bakery cookbook. While it's full of delicious looking treats, the one item that caught my eye was the coffee cake. I was intrigued with the use of creme fraiche. Let me tell you, it did not disappoint! Here's my adapted recipe. It honestly tastes even better and is much easier to make (an added bonus)!
While creme fraiche adds a nice creamy tang to the cake, it's can easily be replaced with sour cream. Also, keep in mind that this cake is not your typical sky high coffee cake. Rather, it's pretty short in stature, so if you want a larger, more impressive cake, I'd suggest doubling the recipe. Personally, I like that the cake is a little smaller so you don't stuff yourself when you enjoy a piece.
Coffee Cake for Leftovers
This cake also makes excellent breakfast leftovers. I cut the cake into 1 serving pieces, wrap each piece in plastic wrap, and place them in a freezer bag. This allows me to defrost individual pieces as needed. If some friends stop by unexpected, I can microwave a few pieces and provide warm, coffee cake to my guests. Or if Ian and I are craving dessert but don't want to stop by the store, I can microwave two pieces for us to enjoy while watching our show!
The Best Coffee Cake
Whether it's with your morning coffee or as an afternoon snack, this coffee cake is melt in your mouth delicious.
- 5 tablespoons butter room temperature or microwaved for about 12 seconds
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup creme fraiche
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Ingredients for Streusel:
- 1/4 cup almond meal or almond flour
- 1/4 cup flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 3 tablespoons butter diced
Directions for Cake:
- Preheat oven to 350 degrees.
- Spray a 9 inch springform pan with non stick spray. In a medium sized bowl, combine butter and sugar. Mix on high for about 2 minutes. Add egg and continue mixing for 1 minute. Next, add creme fraiche and vanilla extract and mix until all combined. Add the flour, baking powder, baking soda and salt. Again, mix until combined.Pour mixture into springform pan and top with streusel (recipe below).Bake for 25-35 minutes. I would start checking on it at 25 minutes and gauge how much longer it may need. Once a knife or toothpick comes out clean, it's done!
Directions or Streusel:
- In a bowl, combine all of the ingredients. Using your fingers, combine until the butter is in small pieces.
hi, I'm leslie
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