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Pastel de cafe y canela

Chef de KitchenAid
Import-Recipe - Cinnamon Coffee Cake

Este pastel de bastón de caramelo, una impresionante pieza central para su mesa de Navidad, impresionará a sus invitados.






200 g

granulated sugar

55 g

unsalted butter, softened


large eggs, room temperature

75 g

full-fat sour cream

240 g

all-purpose flour

1/2 tbsp

baking powder

1/2 tsp


1/2 tsp

pure vanilla extract

100 ml


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

  1. Set the KitchenAid coffee machine and brew the coffee. Measure 100 ml of the coffee and set aside.

  2. Attach the Scale/Sifter attachment to the stand mixer. Sift the flour, baking powder and salt on speed 4. Set aside.

  3. Place butter and sugar in a bowl of a stand mixer fitted with the Flat Beater and cream on speed 4 for 1 minute.

  4. Add eggs, sour cream, coffee and vanilla extract. Mix for 30 seconds on speed 4.

  5. Combine the wet and the dry ingredients and mix on speed 2 until combined.

  6. Pour the batter in a baking tin lined with parchment paper.

  7. 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.

  8. Sprinkle the streusel topping over the cake batter.

  9. 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.