Rosemary Walnut Coffee Cake
Aromatic with the beautiful perfume of rosemary along with the nutty texture, this Rosemary Walnut Coffee Cake is a great summer cake that you must try. It’s a quick easy coffee cake that makes a round 8-inch cake.
Ingredients
- 1 stick (½ cup butter at room temperature or ¾ cup vegetable oil)
- ¾ cup granulated white sugar
- 2 eggs (yolk and white both)
- 1 cup sour cream. You can use 1 cup hung yogurt too as a substitute
- 1 cup all-purpose flour
- pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 oz walnut (roughly chopped)
- Roughly 2 tablespoons finely chopped fresh rosemary
For the crumb topping
- 3 tablespoons butter
- ⅓ cup brown sugar
- ½ cup all-purpose flour
Instructions
- Preheat the oven to 350 F
- Using a stand mixer or hand mixer or just a rubber spatula, mash the butter to make it smooth.
- Add the sugar, mix it around to incorporate the sugar
- Whisk the egg to the bowl
- Next, whisk the sour cream to a smooth consistency
- Sift all the dry ingredients (flour, baking powder, baking soda and salt) and this time don't whisk. Just fold using a rubber spatula or wooden spoon.
- Next fold in the chopped walnut and rosemary.
- Grease an 8-inch round pan and I like to also layer the bottom with a parchment paper.
- Pour the cake batter to the pan.
- Now for the strudel, mix the butter with sugar and flour and keep it crumbly.
- Layer the top of the cake with the strudel.
- I add some chopped walnut and rosemary on top.
- Wrap the cake pan with wet baking strip or aluminum foil.
- Bake the cake at preheated 350 F oven, in the middle rack for 45 minutes.
- Let the baked cake cool down for a while before you slice and enjoy.