I’m back to the bundt tin! Yes, after the last time I used it I was so satisfied with the results I wanted to give it another go. The complete opposite of my last post, this cake is full of sugar and butter, but, is cake really cake without all the calories? Who cares anyway, a little treat on the weekend never hurt anyone! I also wanted to do something which sort of incorporated my recent holiday in Austria/Germany, so I found a streusel cake! This bake is a delicious mix of maple, cinnamon and nutty crumble.
Streusel (not to be mistaken with strudel) is almost like a German crumble. Made with butter, flour, cinnamon, and sugar to make breadcrumbs, it basically resembles what we know as a crumble. the only difference is the ratio of sugar to flour- in Germany, they use more sugar than flour compared to our version. It is only in modern times however that spices have become incorporated. It derives from the German for something which may be scattered or sprinkled. There, they use it to top cakes, muffins, and pies. So if you like crumble, or a crumb cake this is right up your street. Just a tad more ‘exotic’. You could even use the streusel part of this recipe on top of your crumble for something a little bit different.
I’ve been to Germany twice this year now, my boyfriend lived there when he was younger so he is a big enthusiast! I understand why in terms of food! It is simple but so yummy. Although a lot of the savoury stuff can be too salty for me their cakes and pastries are delicious. Even in their high street bakeries (think of a Greggs…but better) the pastries are delicious! Lots of spices and lots of fruit- a great combination. They also do this pudding called Kaiserschmarnn (I’ll need to double check that!) which is one of the best things I’ve ordered. It’s lots of little, but thick pancake bites, with stewed apple, raisins, and cinnamon. So filling but it’s soo good you finish it all! If you ever go to Germany- try it! The country itself is also beautiful- I’d recommend the Bavarian side more than I would places like Berlin. I love the history and museums in Berlin but the people, the atmosphere is great in Bavaria (Munich) and the surroundings are beautiful!
Overall this bake is very sticky and sweet from the maple syrup. But you can’t miss the maple flavour. The Streusel sits both on the bottom (when you turn the cake out this will be the top) and in the middle. The syrup is also distinct and the bottom as you let it soak in whilst the cake is hot. All this has a nutty addition with walnuts included in the streusel crumb and sprinkled on the top. Overall, the cake is a naughty, sticky treat for the weekend. Best served at room temperature, and as always, great with a bit of cream!
The recipe is adapted from the Humming Bird Bakery.
- 50g Light Brown Sugar
- 80g Plain Flour
- 1 1/2 Teaspoons of Cinnamon
- 45g Margarine or Butter (Cut into cubes)
- 80g Walnuts (Finely Chopped)
- 170g Margarine or Butter
- 250g Caster Sugar
- 3 Eggs
- 1 Teaspoons Vanilla Extract
- 280g Soured Cream
- 420g Plain Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoons Bicarbonate of Soda
- 100ml Maple Syrup
- 170g Icing Sugar
- 4 Tablespoons Maple Syrup
- Some finely chopped walnuts to decorate
- Preheat the oven 170 degrees and grease your bundt tin with butter. Sprinkle some flour in the bundt tin as well.
- In a small bowl make breadcrumbs with the butter, flour, cinnamon and sugar- do this by using your fingertips to rub the ingredients together until well combined. Then add the finely chopped walnuts and mix. Set aside.
- In a large bowl (I mean the largest mixing bowl you own) cream the butter and sugar together using an electric whisk
- Whisk the eggs in one by one
- Add in the soured cream and vanilla extract and mix well.
- In a separate small bowl sift the flour, bicarbonate and baking powder
- Add the dry ingredients to the bigger bowl and mix using an electric whisk on a medium speed.
- Sprinkle half the streusel mix into the bundt tin. Then pour in half the cake batter. Add the last half of the streusel mix on top of this then pour the last of the batter on the top.
- Put this in the oven to bake for 45-60 mins (you will have to keep checking it between this time) you know it is done when you put a skewer through it, it will come out clean.
- Whilst the cake is still hot drizzle the maple syrup all over the top so it can soak in. Leave it to cool in the tin.
- When cool put on a wire rack and place a plate under it ready to put your icing drip on
- To make the icing mix the maple syrup, icing sugar and 2 tablespoons of water- it should be smooth and runny
- Dollop the icing on a tablespoon at a time onto the top of the cake and let it drip down. As there is a plate under there shouldn’t be too much mess! Sprinkle on some more finely chopped walnuts for decoration.