Cinnamon Nut Streusel Yoghurt Cake

I like a few spices: cinnamon, cardamom and rosemary.  It’s Easter Holiday, much free time that I can experiment bread and cake with my favourite spices.   I prepared a bread dough of prune and cardamom last night.  At time, it is not ready to show.  But the cinnamon nut streusel yoghurt cake does.

It is a trial version, half of the size of the recipe that I took reference of.    A bundt form will have made a nicer presentation.  But for this 7″ cake, I do not have one.  Nevertheless, important are the taste and texture.  This cake is soft with a crunch.  Superb for breakfast!  I enjoyed slices together with my mom. 

Streusel Topping:
22g plain flour
15 cold butter, cut into chunks
20g brown sugar
1 1/4 teaspoon ground cinnamon
25g toasted walnut, ground
20g ground hazelnut

Cake:
90g butter
150g plain flour
100g sugar
190g yoghurt
2 large eggs
1/4 teaspoon baking soda
1 teaspoon baking soda
Pinch of salt

Preheat oven to 180°C. Grease a 7’’ / 18 cm cake.

Streusel Topping:

Mix flour, brown sugar and cinnamon. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ground nuts.

Cake:

  1. Mix and sieve dry ingredients.
  2. Cream butter and sugar until light and fluffy.  Beat in eggs, one at a time, until well blended.
  3. Fold in 1/3 flour mixture to the batter.  Fold in half of the yoghurt.  Add flour and yoghurt to the cake mixture alternately.
  4. Pour half of the cake mixture into the cake pan.  Place half of the streusel on top. Pour in the rest of the cake mixture and top with the streusel.
  5. Bake for 40-45 minutes until a test pin comes out clean.  Cool for 10 minutes and serve warm.
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One thought on “Cinnamon Nut Streusel Yoghurt Cake

  1. Hey Meyan,

    This is temping! I can’t vist to see you and learn from you la. See you tomororw.

    I have to forward this to my US colleagues, they surely like it.

    Bye.

    L

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