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Banana and Hazelnut Coffee Cake
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Banana and Hazelnut Coffee Cake
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.
- 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
Ingredients
- 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
Method
- 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.
Comments
This recipe was first published in November 2003.
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