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​​Coffee Cake with Nigella Seed Streusel

​​Coffee Cake with Nigella Seed Streusel

​​Coffee Cake with Nigella Seed Streusel

Banana Bread

Celebrate the arrival of fall with this moist corn flour–based coffee cake featuring a crunchy nigella seed streusel.

Ingredients

  • Cooking spray

  • 1 1/2 cups granulated sugar

  • 1 1/4 cups all-purpose flour (about 5 1/3 ounces)

  • 1/2 cup corn flour (such as Bob’s Red Mill) (about 2 ounces)

  • 1 tablespoon finely ground coffee (preferably Turkish coffee)

  • 1 teaspoon kosher salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 cup cold unsalted butter (8 ounces), cut into small cubes

  • 3 large eggs

  • 1 cup sour cream

  • Unsweetened whipped cream, for serving

  • 1/2 cup plus 1 tablespoon all-purpose flour (about 2 1/2 ounces) 

  • 1/4 cup granulated sugar

  • 1 tablespoon nigella seeds

  • 1/8 teaspoon pumpkin pie spice

  • 1/8 teaspoon kosher salt

  • 1/4 cup unsalted butter, melted

Description

  1. Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with cooking spray; line pan bottom with parchment paper. Stir together sugar, all-purpose flour, corn flour, coffee, salt, baking powder, and baking soda in bowl of a stand mixer fitted with the paddle attachment until combined. Add butter, and beat on low speed until mixture resembles wet sand in texture and there are no visible chunks of butter, about 3 minutes. Add eggs, and beat on medium-low speed until combined, about 30 seconds. Add sour cream, and beat on low speed until just combined, about 20 seconds. Scrape bottom and sides of bowl using a rubber spatula.

  2. Transfer batter to prepared baking pan; shake pan to evenly distribute batter and level surface. Bake in preheated oven until a wooden pick inserted in the center of the cake comes out clean, 28 to 30 minutes. Let cool in baking pan 15 minutes. Remove from pan, and let cool completely on a wire rack, about 1 hour. Do not turn off the oven.

  3. Whisk together all-purpose flour, sugar, nigella seeds, pumpkin pie spice, and salt in a medium bowl. Stir in melted butter until a moist dough forms. Crumble mixture onto a rimmed baking sheet. Bake at 325°F until just light golden brown, 15 to 18 minutes. Let cool completely on baking sheet, about 30 minutes. Break streusel into pieces using your hand; transfer to a sturdy ziplock plastic bag. Crush streusel using a rolling pin or meat mallet until a crumbly topping forms.

  4. Cut cake into 12 (3- x 2 1/2-inch) portions. Top slices with whipped cream, and sprinkle with streusel.

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