In America, a coffee cake is not a cake flavoured with coffee, as you might imagine, but any cake that might be eaten for breakfast or lunch with a cup of coffee. This one is made with soured cream and bananas, and has a hazelnut topping. You can store it in an airtight container for 1-2 days.
Banana and Hazelnut Coffee Cake
- Preparation time: 15 minutes
- Cooking time: 45-50 minutes plus 10 minutes cooling
- Total time: 1 hour 10 minutes to 1 hour 15 minutes
Makes: 16 squares
- For the cake
- 280g self raising flour
- 1 tsp baking powder
- 284ml pot soured cream
- 1 tsp vanilla extract
- 90g unsalted butter, melted
- 150g caster sugar
- 2 large eggs
- For the topping
- 90g plain flour
- 80g hazelnuts, finely chopped
- 120g light brown muscovado sugar
- ½ tsp salt
- 3 large bananas
- Juice of 1 lemon
- 80g unsalted butter, melted
- Preheat the oven to 180°C, gas mark 4. Grease a 25cm square cake tin and line with baking parchment.
- To make the topping, place the flour in a large bowl with the hazelnuts, sugar and salt. Pour over the melted butter, then mix with a round-bladed knife until it resembles rough crumbs. Chill until needed.
- To make the cake, place all the ingredients in a large bowl and beat together until the mixture is smooth and thoroughly combined. Spoon into the tin and smooth with the back of a spoon.
- Peel and slice the bananas, then toss with lemon juice in a bowl. Scatter the bananas evenly over the surface of the cake mixture, then sprinkle over the hazelnut topping.
- Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Cool for 10 minutes in the tin, then lift out. Serve warm or cold.