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.
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
150g plain flour
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.
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.
- Mix and sieve dry ingredients.
- Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, until well blended.
- Fold in 1/3 flour mixture to the batter. Fold in half of the yoghurt. Add flour and yoghurt to the cake mixture alternately.
- 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.
- Bake for 40-45 minutes until a test pin comes out clean. Cool for 10 minutes and serve warm.