Pastel de cafe y canela

Name: Pastel de cafe y canela
Prep time: 5
Cook time: 60
Total time: 65
Yield: 6
Ingredients: granulated sugar; unsalted butter, softened; large eggs, room temperature; full-fat sour cream; all-purpose flour; baking powder; salt; pure vanilla extract; coffee; unsalted butter, softened (streusel topping); granulated sugar (streusel topping); all-purpose flour (streusel topping); ground cinnamon (streusel topping)

Chef de KitchenAid

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

Duration

Total1h5

Prep.5min

Cocinar1h

Utensilios

StandMixerStandMixer

SifterSifter

Ingredientes

Servir

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.