My second ever baking post on the blog. People usually say if you love to cook, you don’t love to bake. But I absolutely don’t believe that since I actually have a knack for baking. It is just that, my oven has not been working for almost 2 years now. Remember this post where I told you all about it? :(. But whenever I can, I shall be sneeking in baking posts for you guys.
As we move closer and closer to the colder months of July and August, I am usually more into really indulgent foods. I like having my sweet cake with while enjoying rainy foggy Sunday afternoons in. One of my favorite cakes to have is my crumb cake with some strungi of course. Let’s whip some up and hopefully you’ll be into it too :))
1 and 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup prestige margarine
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup plain yoghurt, at room temperature
For your streusel (the top layer)
1 1/2 teaspoons of cinnamon
1/2 a cup of all purpose flour
1/3 cup of granulated sugar
3 Tablespoons of prestige margarine, cold and cubed
Preheat oven to 177°C. Grease and lightly flour a round or square 8-inch pan and set it aside. Then proceed with preparation.
The top layer of the cake consists of a streusel, which is super duper easy to make. To make your streusel, combine the brown sugar, flour, and cinnamon together in a bowl. If you fancy, you can add some nutmeg too. Cut in the chilled prestige margarine and with a fork until the mixture resembles pea sized crumbs. I used my hands since I found that faster. Set aside.
Make sure the margarine you use is cold and not at room temperature or melted so that it remains at the top of the cake during baking.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using mixer, beat your prestige margarine on high speed until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well.
You can get these measuring cups in any large Nakumatt which make your baking a lot easier. Unlike cooking, you cant eyeball with baking and have everything turn out well. You have to be precise; 1/2 a cup MUST be 1/2 a cup, no more no less. Get yourself measuring cups, total must have!!
Then, on medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and your plain yogurt. Scrape down the sides and up the bottom of the bowl with a rubber spatula or spoon as needed.
With the mixer on low speed, beat in the dry ingredients until just combined. Do not over mix this batter. Spread it on your buttered and dusted baking pan. Once its evenly spread out, sprinkle your streusel over the top of the batter then proceed to bake.
Bake for around 30 minutes or until the cake is baked through. To test whether it is ready, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cake to cool in the pan set on a wire rack for 20 minutes. In the mean time, prepare some tea and get ready to dig in.
I enjoyed using the new prestige margarine in the baking of my cake. I feel it contributed to the airiness and moistness of this cake. I also loved the vanilla flavor it added to the cake as it was already infused in the margarine. Because of that, you can also use it for your pancakes and maandazi for that extra vanilla kick.
On the downside, baking with it made my cake yellow by default, even when I did not use food color.
You can make this even more indulgent by adding a glaze or a rich cream cheese frosting. This moist crumbly beauty would go so well with either choice. This is what you should be warming up to this cold season. And I hope you enjoy it as much as I did <3
Get your downloadable recipe here :))