TRAY BON!

Six brilliantly inventive sweet traybakes from O’s baking expert Edd Kimber – and they all use the same size tin!

- EDD KIMBER

‘Coffee’ coffee cake

1 HOUR 30 MINUTES SERVES 12-15 | EASY

This bake originated in the US, where a coffee cake is one that is served with coffee rather than one actually made with it. I still feel a little short-changed when coffee cake is missing its main identifying ingredient. So to correct decades of baking injustice I’ve snuck espresso powder into this one. The soured cream gives the cake a little tang and results in a wonderfully textured bake that stays moist for days.

BROWN-BUTTER STREUSEL

unsalted butter 125g, plus extra for the tin

plain flour 160g

caster sugar 115g

fine sea salt ½ tsp

ESPRESSO SWIRL

soft light brown sugar 100g

instant espresso powder 3 tsp

ground cinnamon 2 tsp

SOURED CREAM CAKE

unsalted butter 175g softened

caster sugar 300g

plain flour 315g

baking powder 1 tbsp

fine sea salt 1 tsp

vanilla extract 1 tsp

eggs 3 large

soured cream 180ml

• Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 33cm x 23cm, 5cm-deep baking tin and line with a piece of baking paper that overhangs the two long sides of the tin.