Honeyed hazelnut and cinnamon streusel bundt

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Streusel has to be one of my favourite cake parts – outside or inside, it doesn’t really matter. The sugar, butter and flour mixture is equally delicious plain  or with the addition of spices, nuts and other flavourings. It can transform the simplest of cakes. I particularly enjoy it baked into a layer of plums where the streusel and pink juices entwine to form a sticky, sweet masses with crisp buttery tops and chewy sides.

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This cake has the streusel hidden inside. Gently roasted, rough chopped hazelnuts are coated in honey and cinnamon and added to the streusel. Laid on top of soft batter and tucked in underneath another layer, the streusel bakes itself into the cake, forming that delicious chewy ribbon of chunky texture against the buttery dough.

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The cake can be left plain or decorated with a simple icing. And since I was using hazelnuts in the first place, my icing carries the nutty tones too. These are incorporated by the addition of hazelnut vodka, just enough to pull the whole assembly together. Here is the recipe.

Ingredients:

For the streusel:

  • 150 grams of hazelnuts, rough chopped, toasted and cooled
  • 75 grams of plain flour
  • 30 grams of soft unsalted butter
  • 1 tsp of cinnamon
  • 125 ml runny honey

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In a bowl combine the flour, butter and the cinnamon. Give it all a rub with your fingers or mash it up with a fork so that the mixture is crumbly in appearance.  Now add the honey and nuts. Combine it all together and don’t worry about the way it looks, not the most pretty thing but utterly delicious.

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Set aside whilst you prepare the dough for the bundt.

Bundt:

  • 150 grams of butter, room temperature
  • 190 grams of sugar
  • 3 eggs
  • 375 grams of plain flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 125 ml of crème fraîche
  • 125 ml of natural yoghurt

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Preheat the oven to 180°C. Prepare your bundt pan (butter the pan and sprinkle with flour shaking out the excess)

In a bow, cream the butter and sugar until pale and fluffy. Add the eggs, one by one and mix the batter until fully incorporated. Now add the flour, baking soda and baking powder and start mixing again. Gradually add the crème fraîche and yoghurt and mix until combined. Do not over mix though.

Layer just over a half of the dough in the bundt pan. Now place the streusel in clumps in the middle of the dough. Try to keep it away from touching the sides as otherwise it might leak out and burn as the cake bakes.

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When all the streusel is distributed, cover it with the remaining dough ensuring it is all covered.

Place the bunt in the oven and allow 50-60 minutes or until a skewer inserted into the bundt comes out clean.

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Allow to cool for 10 minutes in the bunt pan before tipping out onto a cooling rack. Leave it to cool completely before decorating or serving.

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My simple icing can be found here if desired but the cake is equally gorgeous left plain. However you choose to have it, serve it with a cup of good coffee and have five minutes to yourself. Enjoy x

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3 thoughts on “Honeyed hazelnut and cinnamon streusel bundt

  1. Pingback: Lazy rhubarb and raspberry streusel cake | Milk, Toast & Honey

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