Bouchon Bakery Coffee Cake

We're big fans of coffee cake in our household. They're just sweet enough and they are perfect for a quick bite to eat with our morning coffee. I made Bouchon Bakery's recipe and the coffee cake turned out so good! Definitely a keeper in our household. 

Bouchon Bakery Coffee Cake

(Source: Bouchon Bakery Cookbook)

Batter:

203 grams all purpose flour

5.5 grams baking powder

1.7 grams baking soda

1.7 grams kosher salt

75 grams unsalted butter, at room temperature

210 grams granulated sugar

75 grams eggs

20 grams vanilla paste

225 grams creme fraiche 

Topping:

15 grams light brown sugar

15 grams unsweetened cocoa powder

180 grams almond streusel topping

**I used six 4 inch round paper baking molds to bake these coffee cakes**

For the batter: Place the flour in a medium bowl. Sift in the baking powder and baking soda, then add the salt and whisk together. 

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed, until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugar and mix on medium-low speed for 1 to 2 minutes, until the mixture is fluffy. Scrape down the sides and the bottom of the bowl. Add the eggs and vanilla paste and mix for 15 to 30 seconds on low speed, until just combined. (Overwhipping the eggs could cause the cakes to expand too much during baking and then deflate.) 

Add the flour mixture and creme fraiche alternately in the following amounts, beating on low speed for about 15 seconds after each addition: one-third of the flour mixture, one-third of the creme fraiche, one-third of the flour mixture, one third of the creme fraiche, the remaining flour mixture, and the remaining creme fraiche. Cover the batter and refrigerate for about 20 minutes to firm. 

Preheat the oven to 325 degrees Fahrenheit. Spray the paper molds with nonstick spray and set them on a sheet pan. 

For the topping: Whisk together the brown sugar and cocoa in a small bowl, breaking up any lumps. 

Transfer the batter to the pastry bag and pipe 60 grams of the batter in the bottom of each mold. (I used a small spoon sprayed with nonstick spray to help spread the batter in the mold after I piped the batter). Dust the top of each with 5 grams of the cocoa mixture. Pipe a second second spiral of batter over the cocoa, stopping at least 1/4 inch from the top of the mold. Sprinkle the tops with 30 grams of streusel each. (The cakes can be refrigerated for up to 3 days before baking.) 

Bake for 35 to 40 minutes in a standard oven, or until the tops are golden brown and a skewer inserted in the center comes out clean. Set the sheet pan on a cooling rack and cool completely. 

The coffee cakes are best the day they are baked, but they can be wrapped individually in plastic wrap and frozen. Defrost frozen cakes at room temperature, and rewarm if desired. 

Just before serving, dust the tops with powdered sugar and then a very light dusting of cocoa and cinnamon. 

Almond Streusel Topping: 

120 grams almond flour

120 grams all-purpose flour

120 grams granulated sugar

0.6 grams kosher salt

120 grams cold unsalted butter, cut into 1/4 inch pieces

Combine the all purpose flour, almond flour, sugar, and salt in a bowl and whisk to break up any lumps. Add the butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/4 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butte before continuing. Transfer the streusel to a covered container or resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.