I am making my Sesame coffee cake
which has everything you want in a great coffee cake.
It's dense and it's moist.
And then it has loads of crumbly topping.
But for me,
what makes it extra special,
is I like to add tahini to the cake batter,
I'm adding some toasted Sesame seeds to the crumbly topping,
and then one of my all-time favorite spice blends
is Hawaij, which is a Yemeni spice blend,
and I think of it as a pumpkin spice
that is very heavy, and the cardamom and the ginger.
So this is a blend that you can make at home.
These are common spices in your spice cabinet.
So loads of cardamom, loads of ginger.
Those are gonna give you
those great floral, citrusy notes,
and then a little bit of cloves, cinnamon.
So, I've got my Hawaij in this crumbling mixture,
and in the cake as well.
So you're getting double dose of Hawaij for coffee.
Oh wow, you put it in both, that's great!
Yeah. And, and it's so,
it's so easy. It's this,
this is my favorite therapeutic stuff.
I'm just making the crumbly topping out of flour, sugar,
and a little more cinnamon in addition to the Hawaij,
and some salt and butter,
and I just crumble it with my fingers.
And to me, like the ideal coffee cake
is half crumbly topping.
So my crumbly stuff is mixed up.
This is definitely the type of thing
that you can make in advance and stick in the fridge.
Next, I'm gonna mix up the batter.
I have my softened butter here.
I'm gonna add it right into my stand mixer
that's fitted with the paddle.
I have my tahini, which as you said
it's ground Sesame paste,
it is so good, tahini runs through my veins.
I use it in both sweet and savory recipes.
I think of it as peanut butter,
as a slightly fancier peanut butter.
And then, and then, and then the idea of adding
it to a sweet baked good, I think isn't so odd
for people who might only know tahini just in hummus.
So, not only is it adding that delicious
toasty nutty flavor,
it's also adding quite a bit of fat and richness.
So it's gonna help make this cake nice and moist.
I'm adding some sugar here,
and this gets creamed.
This is a super simple kick,
hard to screw up.
And then once this mixes together,
I'm gonna add,
I've got a whole egg
and then I'm also adding an egg yolk
for extra richness.
Thing I love Wow!
About coffee cakes is how heavy and dense they are.
Dense they are, right.
Wow, that's gonna be just so luxurious, literally.
It is luxurious,
exactly!
Gotta have some vanilla for those cozy notes.
And then while this finishes up mixing,
I'm gonna mix up my dry ingredients.
I've got my flour, my salt,
and then baking powder and baking soda.
Yum.
And then my Hawaij, and then more cinnamon.
I'm adding the dry mixture and some sour cream
to the batter.
Oh yum!
Once these get mixed up, yeah,
sour cream. I love sour cream in cakes
because it has that tanginess and
I know.
So much good richness.
Like yogurt, like I put in like everything,
it's so delicious.
Oh, I love yogurt.
So, I have a batter that's mixed up here already.
It's, I wish, I wish you could smell this.
Me too, baby, me too.
Just cozy and delightful. (laughing)
This gets spread into a cake pan,
spread it all the way out.
And the cake batter itself, you know,
it's gonna seem kind of thin,
like a thin layer,
but that's because it's saving room
for all of the good crumbly topping.
That sugar!
This just covers the top.
This gets baked at 375, for about 35 minutes.
And then,
here we have it.
This is it.
Yum!
I wish I could share this with you.
So you can see
how dense it is. Me too, girl, me too!
(squealing)
There it is.
Oh look at that!
Gorgi-oso.