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Cake for breakfast? Well, yes. I love cinnamon-anything. Put them together and I’m a happy camper. Crunchy, crumbly sweet topping covers the top of the fluffy and moist cake, with more swirls of cinnamon within. A slice served alongside some yogurt and fresh berries is (one of of my many ideas of) breakfast nirvana. This is also great for tea time or a snack whenever a craving creeps up on you. I’ve made this cake countless times and it has since become a family favourite!
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Edit: The last week or so, was crazy — throw together 2 presentations, law musical, SUNIG netball matches and rounding it all of with a quiz and 2 midterm exams. Woah. That pretty much explains the short hiatus from this space and the fact that I’ve had no time at all, let alone bake. Thankfully, I’ve got a few back-up recipes and here’s one which was made early last year. Enjoy!

Cinnamon Streusel Coffee Cake
1/2 cups organic unbleached flour
1/3 organic dark brown sugar
1 tsp ground cinnamon
pinch of sea salt
50g unsalted butter
1/4 cup chopped pecans, optional

140g organic unbleached flour
50g unsalted french butter
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/3 cup unrefined cane sugar
1 egg
1 tsp pure vanilla
1/2 cup yogurt or sour cream

Make the streusel: combine all the ingredients with your fingers until they resemble coarse sand. Yummmy sand.  I like to make little clusters/clumps. Set aside.

For the cake: it’s the usual routine! Butter and sugar goes into the mixer for a spin, then the eggs, vanilla and salt. Fold in the dry ingredients and yogurt alternately. Do no overmix. Pour half the batter into the baking tin. Sprinkle the half the streusel mix, before the last half of the cake batter goes on top. Top with more streusel. Bake at 180C for 25 minutes. Cool, slice and serve with berries + yogurt

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