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Walnut Streusel Crumb Cake

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Ingredients

Adjust Servings:
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, soft
3/4 cup castor sugar
3 eggs
2 tsp vanilla essence
Walnut Streusel:
1/2 cup finely chopped walnuts
1/2 cup brown sugar
1 tsp cinnamon
1 tsp cocoa powder
1/4 cup finely chopped dark chocolate or chips

Walnut Streusel Crumb Cake

  • Serves 6
  • Medium

Ingredients

  • Walnut Streusel:

Directions

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The past few weeks have been chaotic and filled with serious works, and every hour required a big cup of coffee (yes, I have an average of 6 coffees a day!). And because I am really a closet granny from the last century, mistakenly shoved into 2017, I believe coffee must always be accompanied with a little (read: big) slice of coffee cake. This is perhaps another reason why I shan’t ever be a size zero and I will forever live in baggy pants.

This is an altered pound cake recipe – with the original having, true to it’s name, a pound of flour, butter, sugar and eggs! I’ve skewed the recipe, or some would say, ripped it apart, and added some raising ingredients and reduced the number of eggs as well as completely changed the proportions of butter, sugar and flour. Okay, let’s just not call it a pound cake. Sorry.

The crunchy streusel layer is gorgeous, lovingly coated with the chocolate melting, cinnamon and sugar. I add two layers of streusel within the batter and a layer on top, because it tastes so delicious, and looks gorgeous. Just a sprinkling of icing sugar on top, and you’re set, with of course, a cup of coffee.

Steps

1
Done

Walnut Streusel

Combine the crumb ingredients together and set aside.

2
Done

Cake

Heat the oven to 180C. Grease and flour a medium loaf pan.
Cream the sugar and butter together for 5 minutes.
Then add the eggs in one at a time, followed by vanilla extract and beat until fluffy.
Add the baking soda, baking powder, salt and flour. But do not overmix.
Pour a third of the batter into the prepared tin.
Sprinkle a third of the crumb over.
Pour another layer into the tin, followed by some of the crumb.
Pour the remaining batter for the last layer, followed by the remaining crumb.
Bake for 40-45 minutes. If you feel the top is browning too quick, place a loose foil over it (but do not fasten to the sides, heat and air must go through or else it will steam.
Remove from the oven once the toothpick comes out clean and allow to cool on a rack for 15 minutes before removing from tin.
Sprinkle powdered sugar over once completely cooled.

Kamini Patel

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Peanut Butter Swirl Brownie
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Walnut Espresso Cake
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Peanut Butter Swirl Brownie
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Walnut Espresso Cake

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