My vacation is over, and we’re not even mid-January and I’ve already broken my new year’s resolutions! I just couldn’t stay away from baking.. I figured you can always manage to do everything if you plan right, no? Well I think so!
I still can’t believe how fast the holiday vacation flew by, it was just too good! No more waking up late and not following a schedule. We’re already looking at our calenders trying to count the days till our next vacation, which is still, disappointingly, a very long way from now.
After all the nagging and complaining, you’re forced to get off your lazy behinds and fall back to your daily routines.. What better way to get back on track, during these cold rainy day, than a cozy and warm piece of Cinnamon Streusel Cake. Just the smell of it will make you want to get up and ready to start your day.
For the Streusel:
– 50 grams unsalted butter, softened
– 50 grams all-purpose flour
– 3 tablespoons packed light brown sugar
– 1 cup of any nuts of your choice (I used almonds, but you can use pecans, walnuts or whatever you want)
– 1/2 cup of oat
– 4 teaspoons cinnamon
Preheat oven to 180°. Butter and flour a baking pan or Bundt Pan. Set aside.
To make the streusel filling:
- In a small bowl combine the butter, flour, brown sugar, nuts, oats, and cinnamon. Using your hands, mix until crumbly. Set streusel aside while you make the batter.
For the batter:
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 teaspoons cinnamon
– 170grams unsalted butter, softened
– 3/4 cups light brown sugar
– 1/4 cups honey
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 1/2 cups buttermilk
To make batter:
- in a bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat together the butter and sugar on medium-low speed until creamy, 8-10 minutes.
- Beat in the eggs, one at a time, stirring well after each addition. Stir in the vanilla and honey.
- Add the dry ingredients in 3 batches alternatively with the buttermilk just until the batter is blended and almost smooth. Starting and ending with the dry ingredients.
To prepare in bundt pan:
- Sprinkle a layer of the streusel in the bottom of the pan, then pour half the batter into it. Sprinkle, evenly, half of the streusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
Bake until a toothpick inserted into the center comes out clean, 45 minutes – 1 hour, depending on your oven. Transfer to a wire rack and let cool on the pan for 10 minutes, then turn out of the pan and let cool completely. Enjoy!