I was happy to see that I had everything on hand for this month’s cake with the exception of the instant espresso powder. I am not a coffee drinker so it is simply not something I keep at home. I was off to the grocery store to get the espresso powder and found that the smallest jar was $3. Yes, it’s not much money but since I would not be using it again and other bakers said it was too intense with the coffee I made an executive decision and decided to leave it out. I ended up swapping it out for 1 tbsp of cocoa powder. I made some other minor changes which included adding some sliced almonds to the streusel to make up for not quite 1 cup of heath pieces. The last of my changes were adding a handful or so of semi-sweet chocolate chips and some more almonds to the batter.
I made the cake for one of my co-worker’s to celebrate his birthday this past Friday. I did not try the cake myself but got some great reviews from the birthday boy along with my other co-workers. I hope my fellow bakers enjoyed it as much as my co-workers did. Check them out here to find out what their thoughts were.
For the cake:
- 1 1/2 cups all-purpose flour
- 1 tbsp instant espresso powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1 cup milk
For the streusel:
- 1 cup chopped heath bars
- 2 tbsp light brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter, softened
Preheat oven to 350 degrees F and grease a 9″ springform pan. Combine heath bar pieces, sugar, flour and butter in a medium mixing bowl. Work mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.
Combine flour, baking powder, salt and espresso powder in a medium mixing bowl. Combine butter and sugar in a mixing bowl of a stand mixer and cream at medium-high speed until fluffy, about 3 minutes. With the mixer on low-speed add egg, egg yolk and vanilla extract.
With the mixer on low-speed add 1/3 of the flour mixture and 1/2 the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour. Scrape the batter into the prepared pan, leveling it with a spatula. Scatter the streusel evenly over the cake and bake for 55-60 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for 5 minutes. Release the sides of the pan and use a spatula to slide cake off the pan bottom onto wire rack to finish cooling. Store cake in a cake keeper or wrapped in plastic wrap at room temperature for up to 3 days.