If you are a fan of a piece of cake to go with coffee or tea and that is not too sugary, this is for you. Best part of it is you can make the batter in the night and just pour into the pan and bake in the morning. Kids were not fond of this though since it lacked sweetness that they look for in a cake. Next time, I might swirl in the struesel topping with a knife to make sugar go all the places and not just on the top.
One Year Back - Strawberry Pineapple Crush
Two Years Back - Oats and Cashew Milk
Three Years Back - Kesar Nankatai and Molasses Oat bran Cookies
Ingredients:
For the Cake:
All purpose flour - 2 cups
Sugar - 1/4 cup
Warm water - 2/3 cup
Oil - 2/3 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Active dry yeast - 1 packet or 2 1/4 tsp
Eggs - 2 large (or 1 large and 2 yolks)
For the Struesel topping:
All purpose flour - 3/4 cup
Cold butter - 4 TBSP cubed
Sugar - 1/4 cup
Brown Sugar - 1/4 cup
Salt - a pinch
Method:
In a bowl, take the warm water, add sugar to it and add the yeast. Let the yeast froth. When the yeast is frothy, to the same bowl, add salt, oil, eggs. Break the egg yolks and stir to make it uniform. Dump the flour and with a wooden spoon, stir to combine well. It will be like a thick pancake batter. Stir in the vanilla. Let it sit at room temperature for 30 minutes covered. Then transfer it to the refrigerator for 8 hours or overnight.
In the morning, take out the batter and let it sit at room temperature for 30 - 45 minutes. Make the struesel topping by combining all the ingredients mentioned in "For the Struesel topping" section with a fork or pastry blender. You could even use a food processor to mix them till they look like coarse meal.
Preheat the oven to 350 F. Spray a tube pan with vegetable oil spray and dust with flour. Stir the batter to deflate a bit. Dump the batter into the pan. This is not a very big cake so it will cover the pan only for 3/4" of depth. Sprinkle the struesel topping on to the batter evenly. Bake for 45 - 50 minutes or until the cake looks brown. Let it sit in the pan for 10 minutes before removing it to the wire rack to cool completely.
Notes:
You could use a 9" square pan instead. Baking time will need to be altered.
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Two Years Back - Oats and Cashew Milk
Three Years Back - Kesar Nankatai and Molasses Oat bran Cookies
Ingredients:
For the Cake:
All purpose flour - 2 cups
Sugar - 1/4 cup
Warm water - 2/3 cup
Oil - 2/3 cup
Vanilla - 1 tsp
Salt - 1/2 tsp
Active dry yeast - 1 packet or 2 1/4 tsp
Eggs - 2 large (or 1 large and 2 yolks)
For the Struesel topping:
All purpose flour - 3/4 cup
Cold butter - 4 TBSP cubed
Sugar - 1/4 cup
Brown Sugar - 1/4 cup
Salt - a pinch
Method:
In a bowl, take the warm water, add sugar to it and add the yeast. Let the yeast froth. When the yeast is frothy, to the same bowl, add salt, oil, eggs. Break the egg yolks and stir to make it uniform. Dump the flour and with a wooden spoon, stir to combine well. It will be like a thick pancake batter. Stir in the vanilla. Let it sit at room temperature for 30 minutes covered. Then transfer it to the refrigerator for 8 hours or overnight.
In the morning, take out the batter and let it sit at room temperature for 30 - 45 minutes. Make the struesel topping by combining all the ingredients mentioned in "For the Struesel topping" section with a fork or pastry blender. You could even use a food processor to mix them till they look like coarse meal.
Preheat the oven to 350 F. Spray a tube pan with vegetable oil spray and dust with flour. Stir the batter to deflate a bit. Dump the batter into the pan. This is not a very big cake so it will cover the pan only for 3/4" of depth. Sprinkle the struesel topping on to the batter evenly. Bake for 45 - 50 minutes or until the cake looks brown. Let it sit in the pan for 10 minutes before removing it to the wire rack to cool completely.
You could use a 9" square pan instead. Baking time will need to be altered.
Awesome cake
ReplyDeleteLook perfect for tea!
ReplyDeletetempting clicks,looks so irresistible.
ReplyDeleteLooks awesome. Not too sugary is the answer to one person in my family thanks.
ReplyDeletedelicious cake... I love cakes that are not too sweet... yes this is for me...
ReplyDeleteSowmya
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