ORIGINAL BOSTON COFFEE CAKE RECIPES

Steps:

• Melt butter, add milk and heat the mixture gently to 38°C.
• Crumble the yeast into the milk mixture, whip lightly to dissolve.
• Add salt, sugar and cardamom.
• Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
• Cover and let rise until doubled in size (about 30 minutes).
• Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
• Lightly flour the baking board and turn the dough on it.
• Roll the dough out into a rectangle, 40 cm x 45 cm or so.
• Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
• Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
• Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
• Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
• Bake in the preheated oven for about 30 minutes, or until golden brown.
• Cover while cooling.
• You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.  
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.