One Tin Bakes


125g (4 ½ oz/1 stick + 1 tablespoon)

unsalted butter, plus extra for greasing

160g (5 ¾ oz/1 ¼  cups) plain (allpurpose)


115g (4oz/ ½  cup + 1 heaped tablespoon)

caster (superfine) sugar

½  teaspoon fine sea salt


100g (3.oz/⅓ cup + 2 tablespoons)

light brown sugar

3 teaspoons instant espresso powder

2 teaspoons ground cinnamon


175g (6oz/1 ½ sticks + 1 teaspoon)

unsalted butter, at room temperature

300g (10 ½oz/1 ½ cups) caster

(superfine) sugar

315g (11oz/2 ½ cups) plain (all-purpose)


1 tablespoon baking powder

1 teaspoon fine sea salt

1 teaspoon vanilla extract

3 large eggs

180ml (6 ¼ fl oz/ ¾ cup) sour cream

Although a coffee cake is one that is served with coffee rather than one actually made with it, I still feel a little short-changed when coffee cake is missing its main identifying ingredient. So to correct decades of baking injustice, I’ve snuck espresso powder into this otherwise classic coffee cake. The sour cream gives the cake a little tang and results in a wonderfully textured cake that stays moist for days.

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin and secure in place with metal clips.

Start by making the streusel as it needs to chill a little before baking. Mix the flour, sugar and salt together in a bowl. Melt the butter in a small saucepan over a medium heat, stirring frequently. The butter will melt, sizzle and splatter and then start to foam. As it foams, little golden brown flecks will start to appear. Before these flecks burn, remove the pan from the heat and pour the butter over the dry ingredients, using a fork to stir until it all clumps together. You’re looking for a mix of fine crumbs and big chunks. Pop the bowl into the freezer.

Next, make the espresso swirl. Mix together the sugar, espresso powder and cinnamon in a small bowl and set aside.

For the cake, place the butter and sugar into the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium speed for 5 minutes, or until light and fluffy.

Meanwhile, mix together the flour, baking powder and salt in a separate bowl. Add the vanilla to the butter mixture and mix briefly to combine. Add the eggs, one at a time, beating until fully combined before adding another. Add the flour mixture in three batches, alternating with the sour cream, starting and finishing with the flour.

Spoon two-thirds of the cake batter into the prepared tin spreading into an even layer. Sprinkle over the espresso swirl then dot small spoonfuls of the remaining batter all over the top, covering as much of the swirl mixture as possible before gently spreading so that all of the swirl mixture is covered.

Sprinkle over the streusel in an even layer.

Bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for about 15–20 minutes, before using the parchment paper to gently lift it out on to a wire rack to cool completely. Once cool, cut into portions and serve.

Store in a sealed container for 2–3 days.
One Tin Bakes by Edd Kimber is published by Kyle Books, priced £17.99. Photography: Edd Kimber 

Published in: June 2020

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