Wednesday, February 2, 2005

cinnamon streusel cake by whisks

this smells so good whilst baking in the oven and tastes so good when it comes out, warm or at room temperature. what more could a person want?
i made this in little loaf tins and miss k took slices of this to school and shared it with her friends and all they could think about was cinnamon loaf....don't you love it?

cake ingredients:

125 grams butter
2 eggs
1 cup sour cream
1/2 cup cream
2 teaspoons vanilla
1 cup white sugar
2 cups self raising flour
1/2 teaspoon bicarbonate of soda
pinch salt

cinnamon mix:

3 tablespoons brown sugar
1 tablespoon cinnamon
1 dash allspice

streusel mix:

60 grams butter
1/4 cup brown sugar
1/2 cup plain flour

preheat the oven to 180 degrees celcius.

put all the cake ingredients in a medium sized bowl and beat all cake ingredients together with a electric mixer (i like to use a hand held mixer) and spread half of the mixture in a deep 28 centimetre round pan lined with baking paper. i like using a springform tin to bake this cake because it makes the cake easier to remove from the tin. just make sure your springform tin holds the base of the tin securely - you don't want the bottom of the cake tin to fall out when you're transfering the tin to and from the oven. something like that would make me want to cry. i know this happened to my friend janet and she said that's how she felt.

mix together the cinnamon mixture in a small bowl and sprinkle over first layer.

dollop on remaining cake batter as evenly as you can (it doesn't have to be perfect) and use a knife to swirl the cinnamon through the batter. as fun as this is, try not to overdo it - just a quick zig zag through the batter is all that's needed - it's nice having the distinct cinnamony lines going throught the cake when it's finished baking.

roughly mix the struesel mixture together (it's fine if it's lumpy) and sprinkle it over the cake mixture.

bake the cake at for 45-50 minutes or until done. to check for doneness, insert a toothpick in the centre of the cake and when you take it out, if there's a wet batter on it, leave the cake in the oven for another 15 minutes, then check again. if there's a moist batter on it, leave it in the oven another 5 minutes, then check again. if the toothpick comes out without any batter stuck to it, the cake's ready.

if the cake's ready, take it out of the oven and put it on a cake rack to cool a little. if you try to take it out of the tin when it comes straight out of the oven, it might just fall apart because it hasn't had a chance to stabilise. this cake is quite moist, that's why it needs a bit of time. just be patient and leave the cake to settle down for a little bit - give it at least 15 minutes - it will still be warm even after 30 minutes or longer. i know...and it smells so good. if you don't mind what your cake looks like, then go for it.

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