Walnut Cinnamon Streusel Cake

This crumbly & moist cake is perfect for rainy days when you have a nice, frothy cup of cappuccino in your hand. It’s not too sweet or nutty. It really does strike the right balance.

Ingredients :
    For the Streusel:
  • 150g Flour
  • 40g Brown Sugar
  • 3g Cinnamon Powder
  • 120g Butter
  • 30g Chopped Walnuts
  • For the Filling:
  • 20g Chopped Walnuts
  • 20g Brown Sugar
  • 2g Cinnamon
  • For the Cake Batter:
  • 110g Unsalted Butter
  • 100g Castor Sugar
  • 2 Eggs
  • 5 ml Vanilla Essence
  • 70g Yogurt
  • 150g Flour
  • 5g Baking Powder
  • 2g Cinnamon Powder
  • 1g Salt
  • For the Streusel: Mix the flour, brown sugar, cinnamon. Add chopped chilled butter and rub it in with your fingers. Add the chopped Walnuts & refrigerate.
  • For the Filling: Combine all the ingredients together. Set aside.
  • For the Batter: Preheat Oven to 175’ & prepare a 9” Cake Mould with Butter & Flour.
  • Sift the dry ingredients & set aside.
  • Cream the Butter & Sugar together in a stand mixer with the paddle attachment.
  • Once the Butter is fluffy & pale, add the Vanilla.
  • Add the Eggs one by one into the mixture.
  • Add 1/3rd of the dry ingredients on a lower speed.
  • Add 1/2 of the Yogurt.
  • Follow up with another 1/3rd of the dry ingredients & the rest of the Yogurt.
  • Finish with the dry ingredients.
  • Add 1/2 of the Cake batter to the cake mould.
  • Sprinkle the Filling & top up with the rest of the batter.
  • Spread the streusel in a thick & even layer.
  • Bake for 40 minutes.

Tip: You can even drizzle some glaze on top. Take 30g of Icing Sugar & 10 ml of Milk, mix well & drizzle.


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