Last weekend after the disaster with my Orange and Olive Oil Loaf cake, I decided to try out another Great British Bake Off recipe. I thought anything would be better than the slimy, claggy mass that came out of that loaf tin. It would be a perfect cake to bung in the freezer for those times when we had hungry visitors or my hubby was moaning about needing something to put him on until teatime!
The latest Great British Bake Off book, the “Everyday” one has some lovely large cakes in it’s first chapter. I like the majority of the large cakes here as they are mainly ones with everyday ingredients and aren’t too fancifully decorated.
This could be said of the Crunchy Coffee Cake on page 24. This is a recipe which didn’t come with an accompanying picture so I had to guess what it would look like. It comes with a crunchy Streusel topping which is all it needs to make it look fabulous. It was meant to be baked in a 20.5cm springform tin which I did not have. My springform tin would have been too big so I resorted to a sandwich tin of the same size instead. It made it very messy for getting out of the tin when it was cooled down.
First, the streusel topping was made and put aside while I made the cake itself. The topping consisted of light brown muscovado sugar, plain flour, porridge oats, ground cinnamon, butter and pecan nuts. The nuts were chopped up then the rest of the ingredients were combined in the same way you make up a crumble topping.
Despite the cake looking a bit rough and ready it didn’t look too bad when it was cut up into slices. My son really enjoyed a slice or two of it over the past week, otherwise the rest is still in the freezer. I think it would taste lovely with a spoonful of creme fraiche and I’m looking forward to trying a slice of it soon!
Love Sam xx