Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Sometimes situations beyond your control develop – and the stress just gets to you.

Then you're grumpy in the morning until your first cup of coffee, after tossing and turning all night worrying about how you can solve all your problems.

At these times we need to just sit and relax, often with a cup of coffee and something to eat.

The fact is coffee has become so ingrained in our culture even my teenagers are addicted to the early morning hit.

The trouble is too much caffeine and stress combine to elevate the cortisol level to an extent that can cause health problems.

So combine this with, say, a slice of coffee cake and a big red buzzer will sound off as sugar elevates things even more.

However, we can't avoid a treat – and in moderation why not?

This week's recipe is for a coffee cake with a crunchy top, made with cinnamon and walnuts.

Crunchy top coffee cake

Ingredients
200g butter
2 cups white sugar
2.5 cups plain flour
½ cup cornflour
2 tsp baking powder
½ tsp salt
2 tsp instant coffee dissolved in ¼ cup warm milk
3 eggs, separated

Topping
150g butter
¾ cup flour
½ cup brown sugar
2 tsp cinnamon
½ cup finely chopped walnuts

Method

Cream the butter and sugar together until well beaten. Add egg yolks one at a time.
Whip the egg whites until stiff.

Alternately fold in the flours, salt and baking powder, which can be sifted together first, with the coffee milk.

When just combined use a spatula to smooth into a 22cm cake tin.

Mix together the topping ingredients with a fork until you have a moist, clumpy dough. Spread on top of the cake mix loosely.

The cake will rise and a crackly, crusty effect will form on top.

Bake at 160 degrees Celsius for 40-45 minutes or until it doesn't wobble.