Halva Coffeecake


For the Streusel

4 tablespoons unsalted butter, at room temperature

1/4 cup All Purpose Flour

1/4 cup coconut sugar, packed

1/2 cup peacans, chopped

2 tablespoons sesame seeds, black or white

1 tablespoon cinnamon

1 teaspoon toasted sesame oil

1/4 teaspoon fine sea salt

For the Filling

1 tablespoon All Purpose Flour

1 tablespoon sesame seeds

1/2 cup vanilla halva, cut into 1/2" cubes

For the Cake

8 tablespoons unsalted butter, at room temperature

3/4 cup coconut sugar, packed

1/2 cup granulated sugar

1 tablespoon vanilla

1 1/2 teaspoons baking powder

3/4 teaspoon fine sea salt

2 large eggs, at room temperature

1 2/3 cups All Purpose Flour

1 cup sour cream, at room temperature


Preheat your oven to 350 with a rack in the center position, then lightly grease an 8’’ x 8’’ pan.

For the Streusel

In a bowl, thoroughly combine Streusel ingredients, mixing until crumbly, then set aside.

For the Filling

In a bowl, add flour and black sesame seeds, then stir and set aside. (You’ll add halva later.) For the Cake

In a bowl with a mixer, use a flat beater and beat butter, sugars, vanilla, baking powder and salt on medium high speed until pale and fluffy, for 3 minutes, then stop and scrape down the sides of the bowl.

Add eggs one at a time, beating on medium high speed for 1 minute and scraping down the sides of the bowl after each egg.

On low speed, stir in 2/3 cup of flour followed by 1/2 cup of the sour cream.

Add remainding flour, then rest of the sour cream, mixing just until combined.

To assemble and bake the cake

Pour half of the batter into the pan and spread into the corners.

Sprinkle the filling evenly across the batter and top with the halva.

Don't to poke the halva down into the batter.

Spread the remaining batter on top of the halva, and top with streusel.

Bake for 40 minutes, then tent it with foil to prevent top from browning.

Bake for 5 to 10 minutes, until golden brown on top and a knife inserted in the center comes out clean.

You may have small crumbs stuck to the knife, but you shouldn’t see any wet batter.

Remove cake from oven and put on a rack to cool for 1 hour, then cut and serve. Enjoy!
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