The alphabet ‘ V ‘ gave me multiple options for baking a cake for A – Z Baking around the World , but it was the country specifications where I was stuck. Finally I decided on this Coffee Cake. The name says Coffee Cake but there is no coffee in it. The cake is from Vienna , Austria. It seems the recipe was started by a young Indiana housewife more than 30 years back. Ever since it has been passed from neighbour to neighbour.
The cake turned out extremely soft, it was melt in the mouth kinds. The only change I would suggest is to cut down the sugar by at least 1/4 cup. For a family like ours I would cut down 1/2 cup. We cant forget we have added brown sugar too. The cake was quite sweet, but my daughters friends , they loved it . In fact one of them has his birthday next week and asked me to bake identical cake , yes with that much sugar. The pecans and the brown sugar take the cake to a different level. I had done juilline cutting for pecans but if you chop them finely it would spread evenly.
Viennese Coffee Cake
Ingredients
3/4 cup butter
11/2 cups sugar
2 tbsp commercial egg replacer + 6 tbsp water
1 cup curd
1/2 tsp vanilla essence
11/2 cups flour
1 tsp baking powder
1/4 tsp salt
Topping
1/2 cup pecans, chopped
3 tbsp brown sugar
2 tsp instant cocoa mix
1 tsp cinnamon powder
Method
Mix the topping ingredients and keep aside.
Cream butter and sugar till light and fluffy.
Add the commercial egg replacer which has been dissolved with water.
Fold in curd and vanilla.
Sift the flour, baking powder, baking soda and salt.
Fold in the curd mix.
The batter will be thick.
Spoon half the batter into a greased and lined tin.
Sprinkle half the topping over the batter.
Add remaining batter and sprinkle rest of the topping.
Bake at 180 degrees C for about 35 – 40 minutes or till a skewer comes out clean.
V - Viennese Coffee Cake
Ingredients
- 3/4 cup butter
- 11/2 cups sugar
- 2 tbsp commercial egg replacer + 6 tbsp water
- 1 cup curd
- 1/2 tsp vanilla essence
- 11/2 cups all purpose flour
- 1 tsp baking powder
- Pinch salt
Topping
- 1/2 cup pecans chopped
- 3 tbsp brown sugar
- 2 tsp instant cocoa mix
- 1 tsp cinnamon powder
Instructions
- Mix the topping ingredients and keep aside.
- Cream butter and sugar till light and fluffy.
- Add the commercial egg replacer which has been dissolved with water.
- Fold in curd and vanilla.
- Sift the flour, baking powder, baking soda and salt.
- Fold in the curd mix.
- The batter will be thick.
- Spoon half the batter into a greased and lined tin.
- Sprinkle half the topping over the batter.
- Add remaining batter and sprinkle rest of the topping.
- Bake at 180 degrees C for about 35 - 40 minutes or till a skewer comes out clean.
This is totally my type of cake…love coffee cakes. Can imagine how delectable it would have been with pecans and cinnamon….I can almost feel the aroma now! Yum yum. Bookmarked.
Omg, that topping is simply awesome. Now am tempted to bake this incredible cake. A prefect pair to enjoy with a cup of coffee. Loving it.
That interesting.. coffee cake without coffee. 🙂 As you mentioned this does looks like melt in you mouth kinds. awesome
Looks very inviting and my little one would love the extra sweet cake for sure.
Very inviting and delicious looking Viennese coffee cake.
Thank you for sending it across Vaishali, I am sure I will bake this very soon..I love coffee cakes!
I have a thing for coffee flavored cakes. Look how tempting is that.
Coffee cake is one of my fav and loved reading this post!!
Very inviting and different coffee cake.
Coffee cake is one of my favorite kind of cake and I love to indulge them at times. I love the toppings in the coffee cake and I love this one with the pecans.