Elizabeth Colling shares her recipe for a Coffee Cake, baked and served in a Mud Australia Flan Dish.
Elizabeth Colling is a French-trained pastry chef, sharing her culinary delights at her cafe Merci Montecito in the coastal city of Montecito, California. Colling’s worked for Martha Stewart in New York, styling and developing recipes before moving to the west coast where she set up her own cafe. Merci Montecito plates and serves everything on Mud Australia porcelain.
Ingredients
Cake
240 g ap flour
3/4 tsp kosher salt
1 1/2 tsp baking powder
1/3 tsp baking soda
100 g butter, softened
150 g sugar
2 eggs
150 g sour cream
64 g whole milk
Filling
100 g brown sugar
50 g ap flour
2 tbs ground coffee
2 teaspoons cocoa powder
1 teaspoon cardamom
55 grams butter
Crumble
160 g ap flour
75 g sugar
150 g brown sugar
3/4 tsp kosher salt
140 grams butter
Glaze
75 g confectioners sugar
20 g espresso
Method
For the cake:
Sift together the flour, salt, baking powder and baking soda and set aside.
Cream the butter and sugar in a mixing bowl with the paddle attachment for about 3 minutes. Add eggs one at a time until fully incorporated. Then add the flour mixture in 3 additions alternating with the sour cream/milk mixture
For the filling:
Melt the butter in a small saucepan.
Combine remaining ingredients in a bowl and mix in melted butter using your hand to create small crumbles and making sure all of the dry ingredients have been mixed in with the butter
Set aside.
For the crumble:
Melt the butter in a small saucepan
Combine remaining ingredients in a bowl and mix in melted butter using your hand to create small, medium and a few larger size crumbles. Make sure all of the dry ingredients have been mixed in with the butter
For the glaze:
Mix together the sugar and espresso until smooth and no lumps remain
To assemble:
Butter and flour a Mud Australia flan dish
Spread 1/2 of the cake batter into the bottom of the pan (about 400 grams)
Top with the filling, spreading it around the entire cake. Press down gently
Spread remaining cake over the top of the filling
Top with the crumble
Bake at 180 degrees celsius for 45 – 50 minutes or until cake it completely baked. Remove from the oven and immediately brush glaze gently onto top of the cake
Serve warm or at room temperature
