Elizabeth Colling’s Coffee Cake Recipe

Elizabeth Colling shares her recipe for a Coffee Cake, baked and served in a Mud Australia Flan Dish in Ash.

Elizabeth Colling is a French-trained pastry chef, sharing her culinary delights at her cafe Merci Montecito in the coastal city of Montecito, California. Colling’s worked for Martha Stewart in New York, styling and developing recipes before moving to the west coast where she set up her own cafe. Merci Montecito plates and serves everything on Mud Australia porcelain.

Ingredients

Cake
240 g ap flour
3/4 tsp kosher salt
1 1/2 tsp baking powder
1/3 tsp baking soda
3.75 ounces butter, softened
150 g sugar
2 eggs
150 g sour cream
64 g whole milk

Filling
100 g brown sugar
50 g ap flour
2 tbs ground coffee
2 teaspoons cocoa powder
1 teaspoon cardamom
2 ounces butter

Crumble
160 g ap flour
75 g sugar
150 g brown sugar
3/4 tsp kosher salt
5 ounces butter

Glaze
75 g confectioners sugar
3/4  ounce espresso

Directions

For the cake:
Sift together the flour, salt, baking powder and baking soda and set aside.
Cream the butter and sugar in a mixing bowl with the paddle attachment for about 3 minutes. Add eggs one at a time until fully incorporated. Then add the flour mixture in 3 additions alternating with the sour cream/milk mixture.

For the filling:
Melt the butter in a small saucepan.
Combine remaining ingredients in a bowl and mix in melted butter using your hand to create small crumbles and making sure all of the dry ingredients have been mixed in with the butter.
Set aside.

For the crumble:
Melt the butter in a small saucepan.
Combine remaining ingredients in a bowl and mix in melted butter using your hand to create small, medium and a few larger size crumbles. Make sure all of the dry ingredients have been mixed in with the butter.

For the glaze:
Mix together the sugar and espresso until smooth and no lumps remain.

To assemble:
Butter and flour a Mud Australia flan dish.
Spread 1/2 of the cake batter into the bottom of the pan (about 400 grams).
Top with the filling, spreading it around the entire cake. Press down gently.
Spread remaining cake over the top of the filling.
Top with the crumble.
Bake at 350 degrees for 45 – 50 minutes or until cake it completely baked. Remove from the oven and immediately brush glaze gently onto top of the cake.
Serve warm or at room temperature.

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