A Good Recipe

Classic Cinnamon
Coffee Cake

A Good Drink

Simply Handmade
Chemex Brew

  • Goods

    Baked +
    Coffee Good

  • Time of Day

    Brunch
    or Afternoon

  • Flavors

    Vanilla
    Earthy

The Pairing

Some days all we want is a lazy morning. When we can sleep in and wake up our own time. And when we do get up, we crave a dark cup of brew and coffee cake. This pair has level-headed tastes. The cake's hints of vanilla and cinnamon mesh with a coffee's citrus and earthy notes. Each bite of the coffee cake is soft and spongy, and with it packs a small, salty bit of crunch from the crumbled topping. We recommend sipping the coffee with each bite mellows the acidity.

Classic Cinnamon
Coffee Cake

  • Total Time

    1 Hour 55 Minutes

    Recipe Source

    Laughing Spatula

    For The Cake

    ½ cup butter - room temp

    ¾ cup sugar

    2 farm fresh local eggs

    1 tsp vanilla extract

    ½ cup sour cream

    1¼ cup flour

    1 tsp baking powder

    ¼ tsp baking soda

    ¼ tsp salt

    Strussel Topping

    ¼ cup brown sugar

    ½ cup flour

    1½ tsp cinnamon

    ¼ tsp salt

    3 tbsp grass fed real butter - chilled

    ½ cup chopped pecans
Step 1

Get Started

Preheat oven to 350. Spray loaf pan with non-stick spray. Using a mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla extract and sour cream. Mix until well combined. In a separate bowl - combine flour, baking powder, baking soda and salt. Add to wet ingredients.

Step 2

Streusel Topping

In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.

Step 3

Put it all together

Pour half of the cake batter into the loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel topping so go heavy with it!) Bake for about 40 minutes or until a toothpick comes out clean. we opted not to add the drizzled, and instead dusted a light cover of powdered sugar.

Done!

now for the drink...

Simply Handmade
Chemex Brew

  • Coffee Recommendation

    Blue Bottle Regulo de Rivas

    • Origin

      Costa Rican Blend

      Taste

      Earthy, Citrus
Step 1

Get Started

Get the kettle rolling. Measure out 55 grams of whole bean coffee. Grind them in a burr grinder at a medium-to-course grind size. Wash out the paper filter to get rid of the paper taste, and discard the water in the bottom of the Chemex.

Step 2

The Preinfusion

Put the 55 grams of coffee into the Chemex filter. Zero out the scale. Pour 110 grams for the preinfusion. Pour in a circular motion, from the inside outward. Zero out the scale, and let the coffee bloom.

Step 3

The Pours

Once it's finished dripping approx. 45s in, then make the second pour up to 125 grams. Wait until the water filters through, then pour up to 150 grams. Repeat that step to 275 grams, and finally to 500 grams.

Step 4

Finishing Touch

Once the coffee has finished dripping through, throw out the coffee filter. The final step is to pour a bypass of water. Zero out the scale, and pour up to 150 grams. That's it!

Done!

Enjoy the pair

Thanks for reading.

This is the
first pair.

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Day 2: Almonds and Berries