Dive into a slice of this heavenly Cinnamon Cake, where every bite is infused with warm spices and finished with a delightfully crunchy streusel topping.
For the Streusel Topping:
- 90g Unsalted Butter (cold and cubed)
- 90g All-Purpose Flour
- 112g Light Brown Sugar
- 1/4 tsp Salt
Streusel Method:
- In a bowl, blend together butter, flour, brown sugar, and salt. Use a paddle attachment on a stand mixer or an electric hand mixer on a low setting. Mix until the mixture forms into clumps and no dry flour is visible.
- Refrigerate the streusel mixture while you prepare the cake to keep it firm.
For the Cinnamon Cake:
- 275g Plain Yogurt
- 4g White Vinegar
- 100g Granulated Sugar
- 50g Light Brown Sugar
- 108g Neutral Oil (like vegetable or canola)
- 188g All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
Cake Method:
- Preheat your oven to 375°F (190°C). Prepare an 8×8 inch square baking tin by greasing with oil and lining with baking paper for easy release.
- In a mixing bowl, whisk together the plain yogurt, white vinegar, both sugars, and cinnamon powder until well combined.
- In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture, being cautious not to overmix.
- Pour the cake batter into the prepared baking tin. Evenly sprinkle the chilled streusel topping over the batter.
- Bake in the preheated oven for about 30 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 25 minutes. Then, drizzle with your choice of homemade icing or a dusting of powdered sugar for a sweet finish.
Serve this scrumptious cake as a delightful start to your morning, as an afternoon pick-me-up, or as a sweet end to your day. Enjoy the harmony of soft cake and crunchy topping in every slice!
