Ethiopia

ETHIOPIA: Coffee Cake

I feel decidedly conflicted by this one. I have it on good authority that there is only really one truly Ethiopian dessert and I made it for Eritrea. That said, there are all sorts of desserts that are popular in Ethiopia (including this one) but they are usually of Italian, colonial pedigree. Tiramisu is another good example. So whilst common in Ethiopian eating it’s not truly authentic. My apologies, but I couldn’t find anything else.

That brings an end to the “Es” and onto the four “Fs”…if you have any recommendations, please to send them along.

One last thing. I’m thinking of turning this crazed adventure into a book, as so many people have sweetly suggested, and am looking for title suggestions. Anybody got any ideas? Would love to hear from you ❤️

INGREDIENTS:

For the streusel topping:

1 cup (150g) brown sugar, packed
1 cup (96g) all-purpose flour
1 teaspoon ground cinnamon
Pinch of kosher salt
1/2 cup (113g) unsalted butter, very soft

For the cinnamon layer:

1/4 cup (50g) sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

For the cake batter:

3 cups (384g) all-purpose flour
2 1/4 cups (450g) sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (227g) unsalted butter, very soft
1 cup (227g) sour cream
1/4 cup whole milk
4 large eggs
1 tablespoon vanilla extract

DIRECTIONS:

Heat the oven and prepare the pan: Preheat the oven to 350°F and butter or spray a 9×13 inch pan.

Make the streusel layer: In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.

Make the cinnamon layer: In another small bowl, combine sugar, flour, and cinnamon. Set both to the side.

Begin making the batter: In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.

Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.

Combine wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.

Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top the final layer of batter with the crumble mixture.

Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.