Coffee Cake

Name: Coffee Cake
Ingredients: 14 tbsp butter, at room temperature, plus 3 tbsp extra, chilled, chopped; 2 tsp orange zest, finely grated; 3/4 cup sugar; 2 large eggs, at room temperature; 3/4 cup self-raising flour, sifted; 1/2 cup all purpose flour, sifted plus 1/3 cup extra; 1/4 cup milk; 2 tbsp brown sugar; 1/3 cup walnuts, finely chopped; 1/3 cup pecans, finely chopped

10 ingredients

6 steps

Ingredients

14 tbsp butter, at room temperature, plus 3 tbsp extra, chilled, chopped
2 tsp orange zest, finely grated
3/4 cup sugar
2 large eggs, at room temperature
3/4 cup self-raising flour, sifted
1/2 cup all purpose flour, sifted plus 1/3 cup extra
1/4 cup milk
2 tbsp brown sugar
1/3 cup walnuts, finely chopped
1/3 cup pecans, finely chopped

Directions

1

Preheat oven to 350°F. Grease and line base and sides of an 8 x 4 inch loaf pan with parchment paper, extending paper at long sides for handles.
2

Using an electric mixer, beat 11 tbsp of the butter, zest and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition.
3

Stir in sifted flours and the milk until just combined. Spoon mixture into prepared pan and level the surface. Bake for 30 minutes.
4

Meanwhile, combine extra flour and the brown sugar in a bowl. Rub in chilled butter to make coarse crumbs and stir in nuts. Chill crumble until required.
5

Working quickly, remove cake from oven and sprinkle the top evenly with crumble mixture. Bake for 30 minutes or until a skewer inserted at center comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6

Serve sliced, with remaining butter.