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Moist Dandelion Root Coffee Cake Recipe with Crunchy Walnut Streusel

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A moist coffee cake featuring unique dandelion root powder for a subtle roasted flavor, topped with a crunchy walnut streusel. Perfect for brunch or coffee time with a tender crumb and delightful crunch.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or plain yogurt as a swap)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons dandelion root powder (roasted and ground)
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) walnuts, chopped
  • 1/3 cup (67g) brown sugar, packed
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (57g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking pan with butter or line it with parchment paper.
  2. In a small bowl, combine chopped walnuts, brown sugar, flour, cinnamon, and melted butter. Mix until crumbly and set aside.
  3. In a large bowl, beat softened butter and granulated sugar together using an electric mixer or whisk until pale and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and dandelion root powder.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently just until combined, folding with a spatula if needed.
  7. Pour batter evenly into prepared baking pan and smooth the top.
  8. Sprinkle walnut streusel evenly over the batter without pressing down.
  9. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs and butter for smooth batter. If streusel browns too fast, cover loosely with foil halfway through baking. For gluten-free, substitute all-purpose flour with gluten-free baking flour and add an extra teaspoon of baking powder. For vegan, use flax eggs, coconut oil, and almond milk with lemon juice. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freeze slices up to 3 months.

Nutrition

Keywords: dandelion root coffee cake, walnut streusel, coffee cake recipe, moist coffee cake, brunch dessert, unique coffee cake, easy coffee cake

Find it online: https://chrisfeasts.com/moist-dandelion-root-coffee-cake-recipe-with-crunchy-walnut-streusel/