Streusel Coffee Cake
Streusel Coffee Cake - Warm cake with a nutty streusel topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,701 cal. | (271 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 378 g | (326 %) | ||
| Carbohydrates | 491 g | (327 %) | ||
| Sugar added | 274 g | (1,096 %) | ||
| Roughage | 27.4 g | (91 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 40.3 mg | (336 %) | ||
| Vitamin K | 45.7 μg | (76 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 320 μg | (107 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 109.4 μg | (243 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 2,508 mg | (63 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 450 mg | (150 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 173.2 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 1,294 mg | |||
| Complete sugar | 289 g |
Ingredients
- For the cake
- 200 grams butter
- 200 grams sugar
- 3 eggs
- 200 grams Pastry flour
- 50 grams finely ground almonds
- 1 Tbsp Instant coffee
- 50 grams chopped Pecan
- 1 tsp Baking powder
- 50 milliliters strong Coffee (lukewarm)
- For the streusel topping
- 50 grams Pastry flour
- 50 grams ground Hazelnuts
- 75 grams brown sugar
- 75 grams butter
- 50 chopped Nut (such as hazelnuts and pecans)
- butter (for the baking pan)
- Pastry flour (for the baking pan)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease the ring mold and sprinkle with flour.
Beat the butter with sugar until fluffy, add the eggs gradually and continue to beat until well combined and creamy. Mix the flour with the almonds, instant coffee, pecans and baking powder. Fold into the egg mixture. If the cake is too dry, stir in a little coffee.
Pour into the prepared pan and smooth the surface. For the topping, rub the flour with the hazelnuts, sugar and butter between your hands. Stir in the chopped nuts and sprinkle on the cake batter. Bake in the preheated oven for about 45 minutes. Check for doneness with a toothpick. Remove from the oven and let cool slightly, then remove from the pan and let cool fully. Slice and serve.
