Tahini coffee cake
Yield: 12 slices
Materials
For the coffee swirl:
- 6 tbsp light brown sugar
- 4 tsp ground cinnamon
- 2 tbsp instant coffee
For the crumb topping:
- 160 g all-purpose flour
- 113 g unsalted butter,room temprature
- 100 g light brown sugar
- 1 tsp ground cardamom
- 1/4 tsp kosher salt
For the cake:
- 455 g all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 120 g buttermilk
- 120 g cold spresso
- 1 tbsp coffee powder
- 1 tsp vanilla paste
- 150 g room temperature butter
- 200 g light brown sugar
- 150 5 granulated sugar
- 4 whole eggs
- 70 g canola oil
Instructions
For the coffee swirl:
- In a small bowl, mix six tablespoons of light brown sugar, four teaspoons of ground cinnamon, and two tablespoons of instant coffee granules. Set aside.
For the crumb topping:
- In another medium-sized bowl, put 160 g of all-purpose flour, 113 g of room temperature unsalted butter, cut into pieces, 100 g light brown sugar, three teaspoons instant coffee, one teaspoon ground cardamom, and 1/4 teaspoon Diamond Crystal kosher salt.
Dry ingredients:
- Sift 455 g of all-purpose flour and place in a bowl. Add 2 1/2 teaspoons baking powder, 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon baking soda.
Wet ingredients:
- In another bowl, mix 120 g of buttermilk, 120 g of cold espresso,45 g of tahini, one tablespoon of coffee powder, and one teaspoon of vanilla paste.
Let's make the cake:
- In a mixer bowl, place 150 g of room temperature butter together with 200 g of light brown sugar and 150 g of granulated sugar.
- Turn on the mixer and beat the butter mixture until nice and fluffy.
- Next, add 70 g of canola oil little by little. After that, add the room temperature eggs one by one, always waiting until the batter has absorbed the previous one.
- At this point, turn the mixer to low speed and start to slowly incorporate the dry and wet ingredients (alternating between them) into the batter.
- Once you're done, transfer half of the batter to 9x13 inches greased and lined baking tray. Sprinkle the coffee mixture on top and add the rest of the batter. Add the streusel, 100 g of crumbled halva on top, and bake at 350°x 45 minutes or until the center of the cake reaches the temperature of 210°.
- Let cool for a couple of hours, then slice it into twelve 3x3 inches square.
- Enjoy with your favorite cup of coffee.