This recipe for “Coffee” Coffee Cake is from Edd Kimber’s wonderful new book One Tin Bakes which features 70 recipes that you can make in a 9x13 pan. It’s such a smart idea and Edd truly covered every possible type of bake in this book. There are so many incredible recipes that it was tough to pick just one, but this cake has everything - toasty crispy streusel, coffee and cinnamon filling, and a moist tender sour cream cake. It comes together pretty quickly too, which is my favorite kind of bake.

This is the sort of cake that I can’t stop eating all day, in fact, I ate it for two meals the day I made it! It’s so homey and comforting with just enough coffee and spice to make me keep coming back for more, and the toasty, nutty brown butter in the streusel is an A+ move!

Edd very kindly gave measurements in imperial and metrics, but do yourself a favor and just use a scale it’s so much easier, especially for this type of book that was written in metrics and converted. I hope you all pick up a copy of this book from your favorite Indie Bookstore, they need us more than ever - check out IndieBound.com and Bookshop.org for your local shopping options.

“Coffee” Coffee Cake

from One Tin Bakes by Edd Kimber

serves 12-15

For the Brown Butter Streusel

125g (4 ½ oz/1 stick + 1 tablespoon) unsalted butter, plus extra for greasing

160g (5 ¾ oz/1 ¼ cups) plain (all purpose) flour

115g (4oz/ ½ cup + 1 heaped tablespoon) caster (superfine) sugar

½ teaspoon fine sea salt

For the Espresso Swirl

100g (3.oz/⅓ cup + 2 tablespoons) light brown sugar

3 teaspoons instant espresso powder

2 teaspoons ground cinnamon

For the Sour Cream Cake

175g (6oz/1 ½ sticks + 1 teaspoon) unsalted butter, at room temperature

300g (10 ½oz/1 ½ cups) caster (superfine) sugar

315g (11oz/2 ½ cups) plain (all-purpose) flour

1 tablespoon baking powder

1 teaspoon fine sea salt

1 teaspoon vanilla extract

3 large eggs

180ml (6 ¼ fl oz/ ¾ cup) sour cream

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin and secure in place with metal clips.

Start by making the streusel as it needs to chill a little before baking. Mix the flour, sugar and salt together in a bowl. Melt the butter in a small saucepan over a medium heat, stirring frequently. The butter will melt, sizzle and splatter and then start to foam. As it foams, little golden brown flecks will start to appear. Before these flecks burn, remove the pan from the heat and pour the butter over the dry ingredients, using a fork to stir until it all clumps together. You’re looking for a mix of fine crumbs and big chunks. Pop the bowl into the freezer.

Next, make the espresso swirl. Mix together the sugar, espresso powder and cinnamon in a small bowl and set aside.

For the cake, place the butter and sugar into the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium speed for 5 minutes, or until light and fluffy.

Meanwhile, mix together the flour, baking powder and salt in a separate bowl. Add the vanilla to the butter mixture and mix briefly to combine. Add the eggs, one at a time, beating until fully combined before adding another. Add the flour mixture in three batches, alternating with the sour cream, starting and finishing with the flour.

Spoon two-thirds of the cake batter into the prepared tin spreading into an even layer. Sprinkle over the espresso swirl then dot small spoonfuls of the remaining batter all over the top, covering as much of the swirl mixture as possible before gently spreading so that all of the swirl mixture is covered. Sprinkle over the streusel in an even layer.

Bake for 45–50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for about 15–20 minutes, before using the parchment paper to gently lift it out on to a wire rack to cool completely. Once cool, cut into portions and serve.

Store in a sealed container for 2–3 days.

I remember hitting up the grocery store pastry case on the way out of town on family road trips and skipping over the chocolate doughnuts to head straight for the danish - cream cheese was always my favorite. Cheese Danish represent the best of all breakfast pastry worlds - crisp buttery pastry, slightly savory filling, and a little bit of sweet glaze. I kind of can't believe I hadn't made them before I found this recipe.

Danishes were always a little intimidating to me because they are made with laminated yeast dough which is time consuming to make and can be a little fussy. I have made croissants a couple of times, but honestly the time and planning it takes to make them is a total turnoff, even if the results are delicious.

But, when I spotted this recipe I knew I had to try it. It comes from Samantha Seneviratne by way of the NY Times and it is SO SMART and a lot less involved than traditional laminated yeast dough. It can also be made way ahead of time, and it's made in the food processor (no knead!) making these perfect for a brunch time treat.

There are still a few spots available for my food and photography workshop in PARIS this Spring with Olaiya Land. Learn more here!

Cheese Danish

makes 9 medium or 16 mini Danish

recipe by Samantha Seneviratne for the NY Times

The Danish dough requires quite a bit of hands-off resting time so make sure to factor that in to your plans. I made these a few times, once with labne instead of cream cheese in the filling which worked great. The filling was a bit softer than the cream cheese version, but the extra tang from the labne was a nice bonus flavor. If you've used labne, you'll need to fill the pastries a bit differently to account for the texture of the filling, instructions are within the recipe. Also, the original recipe calls to make the Danishes a bit bigger, but I loved the idea of little two-bite minis so I went for it.

1 8-ounce package cream cheese (or labne)

1 1/4 cups confectioners’ sugar

1 large egg yolk

pinch salt

1/2 teaspoon vanilla extract

1 batch Danish dough (recipe below)

1 large egg, lightly beaten

2 tablespoons milk

In a large bowl, beat the cream cheese, 1/4 cup confectioners’ sugar, egg yolk, salt and vanilla until smooth. Transfer the mixture to a pastry bag or resealable plastic bag; set aside.

On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares, or 12 2-inch squares for mini danish. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.

Pipe the cheese filling onto the center of each dough square. (If you've made the filling with labne, pipe the pastries half full and reserve the rest of the filling in the fridge while they rise.) Loosely cover the pastries with plastic wrap and let stand until slightly puffed, 60-80 minutes. Heat oven to 425ºF.

Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. (If using the labne filling, pipe the remaining filling over the top of the half baked filling) Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.

Meanwhile, whisk together the remaining 1 cup confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Danish Dough

1 1/2 cups bread flour, plus more for the work surface and the rolling pin

2 tablespoons granulated sugar

2 teaspoons active dry yeast

3/4 teaspoonkosher salt

14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed

1 large egg

1/4 cup cold milk

Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.

In a small bowl, whisk the egg, milk, and 2 tablespoons water.

Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.

On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.