Pastel de cafe y canela
Este pastel de bastón de caramelo, una impresionante pieza central para su mesa de Navidad, impresionará a sus invitados.
Pastel de cafe y canela
Este pastel de bastón de caramelo, una impresionante pieza central para su mesa de Navidad, impresionará a sus invitados.
Utensilios
Ingredientes
200 g granulated sugar
55 g unsalted butter, softened
2 large eggs, room temperature
75 g full-fat sour cream
240 g all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 tsp pure vanilla extract
100 ml coffee
20 g unsalted butter, softened (streusel topping)
100 g granulated sugar (streusel topping)
1 tsp all-purpose flour (streusel topping)
1 tsp ground cinnamon (streusel topping)
Paso a paso
Set the KitchenAid coffee machine and brew the coffee. Measure 100 ml of the coffee and set aside.
Attach the Scale/Sifter attachment to the stand mixer. Sift the flour, baking powder and salt on speed 4. Set aside.
Place butter and sugar in a bowl of a stand mixer fitted with the Flat Beater and cream on speed 4 for 1 minute.
Add eggs, sour cream, coffee and vanilla extract. Mix for 30 seconds on speed 4.
Combine the wet and the dry ingredients and mix on speed 2 until combined.
Pour the batter in a baking tin lined with parchment paper.
Streusel topping: place all-purpose flour, sugar, cinnamon and butter in a bowl of a stand mixer fitted with Flat Beater. Mix until the mixture is crumbly.
Sprinkle the streusel topping over the cake batter.
Bake for 1 hour in a 170°C pre-heated oven Cake is done when a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes before slicing.
