Streusel Coffee Cake

Ingredients:

Streusel:

1 cup finely grounded cornflakes
3/4 cup brown sugar
3/4 cup r0asted salted peanut, grounded
1/2 cup (90 g) butter, mellted

Cake batter:

2 cup cake flour
1 cup sugar
4 tbsp instant coffee powder
2 tsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs
1 cup milk

Method:

Preheat oven to 180 °C.

Lightly grease a cake pan ( 18 cm in diameter), dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

To prepare the streusel topping:

In a bowl, combine grounded cornflakes, sugar, peanuts and butter.

Stir to mix and form crumbs; set aside.

To prepare cake batter:

In a large mixing bowl, combine flour, sugar, coffee powder, baking powder and salt, stir to mix.

Add-in butter, eggs and milk, whisk until the mixture is smooth and glossy (about 2 minutes).

To assembly:

Pour half of the batter into the prepared cake pan.

Sprinkle with half of the streusel crumbs.

Pour-in the remaining batter over the streusel layer.

And sprinkle-on the remaining streusel onto the batter layer.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and ready to serve.