Chestnut & Cinnamon Coffee Cake

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It wasn’t up until a few years ago that I tasted chestnuts for the first time, now its a staple treat for me this time of year. Once I see them gleaming in their dark brown satin like shells I have to buy them.

Chestnut & Cinnamon Coffee Cake 2

I like to roast them in the oven, peeling back the hot shell, burning my fingers in the process,  but I don’t mind because there are chestnuts to be eaten.

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As soon as I saw a recipe for a Chestnut coffee cake in a recent issue of Bon Appetit I knew it had to be made. I wasn’t planning on making any changes but things can change as your mixing your ingredients together, ideas come to mind.

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Chestnut and cinnamon make an appearance together in this snackable style cake. Both flavours work a treat together, throw in some chocolate and almond and you’ve got yourself a yummy slice of cake to accompany your cup of coffee with.

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Cinnamon is my favourite spice, I adore it’s slighty spicy, yet sweet warming essence and when I first started making this cake I only planned on adding it to the almond based streusel, but like I said ideas come to mind.

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As well as cinnamon in the streusel I also added some to the batter along with a dash of sweetly intoxicating Cinnamon extract. Do try it if you haven’t already, it will have you entranced.

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A damp cake flecked with cinnamon and a deep rippling chestnut filling is what will great you when you slice into this cake. The chestnut filling is a sticky, chocolate, sugary concoction. I used vacuum packed chestnuts for this cake, these go into a skillet or frying pan with brown sugar and water. Cooking the chestnuts like this will give them a glossy, sweet coating.

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Once you’ve sugar-coated your chestnuts you then sprinkle them with a little more brown sugar and some cocoa powder. The cocoa powder adds a nice little chocolaty-ness to the dark ripple. Now you can’t have a coffee cake without a streusel and this streusel is thick, crumbly and down right delicious. It’s an almond based one which gives a lovely nuttiness to cake enhancing the chestnut filling.

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Once baked the streusel sets giving you a firm outer shell to your cake. No pieces of crumbling streusel, it clings to the cake contrasting with the soft inner crumb. Talking about the crumb, here you have a light, airy cake it doesn’t clag together in your mouth its fluffy and full of scrumptious flavours.

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Looking for a way to incorporate chestnuts into a little autumnal baking, then look no further. This cake is wonderful if you’ve never baked with chestnuts before like myself. Now all I need to do is find more recipes to incorporate my favourite holiday nut into.

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Yields – One, 9 inch round cake.

Ingredients

{streusel}

  • 85 grams (1/2 cup) Ground almonds
  • 70 grams (1/3 cup) Caster sugar
  • 30 grams (1/4 cup) Plain flour
  • Pinch of Maldon sea salt
  • 1/2 teaspoon Ground cinnamon
  • 55 grams (1/2 stick) Unsalted butter, at room temperature

{filling}

  • 100 grams (1/2 cup) Vacuum packed chestnuts, roughly chopped
  • 3 tablespoons Light brown muscovado sugar
  • 2 tablespoons Water
  • 1 tablespoon Cocoa powder

{cake batter}

  • 113 grams (1 stick) Unsalted butter, at room temperature
  • 200 grams (1 cup) Caster sugar
  • 240 grams (2 cups) Plain flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Bicarbonate of soda
  • 1 teaspoon Ground cinnamon
  • Pinch of Maldon sea salt
  • 2 Large eggs
  • 1 teaspoon Pure cinnamon extract
  • 250 ml (1 cup) Sour cream

Method

  1. Pre-heat the oven to 175C (350F) and butter the bottom and sides of a round, 9 inch springform cake tin. Line the bottom with parchment paper and butter this too, set aside.
  2. To make the streusel topping all you need to do and place all the ingredients into a medium size bowl and rub together using your finger tips until small clumps form. Cover and place in the fridge.
  3. For the filling place the chestnuts, 2 tablespoons of brown sugar and the water into a skillet or frying pan. Cook until the chestnuts are sticky and have absorbed the juices. Transfer to a small bowl and coat in the remaining 1 tablespoon of brown sugar and cocoa powder. Set aside.
  4. To make the cake batter, place the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment and cream together until you’ve got a smooth, creamy and fluffy batter. This should take between 5-10 minutes. Scrape down your bowl with a spatula.
  5. Whilst your mixture is creaming together you can place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a medium size bowl and whisk together. Set aside.
  6. Add the eggs one at a time mixing well after each addition. Again scrape down your bowl. Add the cinnamon extract and sour cream, mixing until fully incorporated. Scrape down your bowl with your spatula.
  7. Slowly add the flour mixing until just incorporated. Remove the bowl from the mixer and give a final stir by hand using your spatula. Scrape half the cake batter into your cake tin, smoothing over the surface then scatter over the chestnut filling. Scrape over the rest of the batter, again smoothing the surface before sprinkling over the streusel.
  8. Bake for 45-55 minutes or until a cake tester inserted into the centre comes out clean. Leave to cool on a wire rack for 15 minutes before removing the outer ring. Leave to cool completely before slicing.

Notes

* Recipe adapted from Bon Appetit.

* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

Sweet and Savoury Sunday #84

Cupcakery
Welcome to week #84 of Sweet & Savoury Sundays!
*
Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
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Baking In Pyjamas Favourites:
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 link party 84 favourite 1
Chocolate Cloud Cake – A Sweet Muddle 
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 link party 84 favourite 2
Homemade Marshmallows – Malted Caramel Swirl by The Gold Lining Girl
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link party 84 favoutie 3
Peanut Butter Fudge Cookie Cups by Just About Baked
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Chocolate Babka by The Wordy Baker 
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Sweet and Savoury Sunday #83

Cupcakery
Welcome to week #83 of Sweet & Savoury Sundays!
*
Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
*
So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 Vegan-and-Gluten-Free-Pumpkin-Bread_GFVL
Vegan and Gluten Free Pumpkin Bread by Gluten Free Vegan Love
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 link party 83 favourite 2
Chocolate Hazelnut Brownies by What The Fork Food Blog
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link party 83 favourite 3
Whisky Christmas Mincemeat by I’d Much Rather Bake Than
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Making Custom Cookie Shapes by The Sweet, Simple Life
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* Grab a party button and pop it on your blog