I’m not much of a baker, but this moist walnut and cinnamon coffee cake, with a scrumptious crunchy streusel topping, is foolproof and so delicious that it’s become my go-to when I need a homemade sweet treat to take to a friend’s house. Moist strudel-topped coffee cakes (streuselkuchen) originated in central Europe and are especially popular in Polish, German and Ashkenazi Jewish cuisines. The coffee in the recipe title isn’t an ingredient, it means that coffee cake is usually eaten with a cup of coffee, though better yet in my opinion is a glass of sweet wine such as John Gehrig Golden Goose sweet apera from Rutherglen. See video below for another simple cake that’s perfect with a cup of coffee or tea.
Makes about 10 slices
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Generally, the coffee referred to in the name ‘coffee cake’ doesn’t refer to an ingredient, it means it’s a cake to eat with a cup of coffee.
Coffee cake, also known as crumb cake, is a German specialty called streuselkuchen. The streusel is a sweet crumbly topping made from sugar, butter and flour – similar to the topping used for baked fruit crumble desserts.
